Egg salad with shallot, dill and parsley

Fill a big pot with two inches of water and bring to a boil over high heat.

Finely chop the shallot, the dill leaves and the parsley.

Reduce to a simmer over medium heat and lower in the eggs with a spider.

Cook 11 minutes for a creamy yolk, a couple of minutes more for crumbly.

Variation: start the eggs in cold water, bring to a boil over medium-high, turn off the heat and leave 10 minutes.

Transfer to a bowl of ice and water and leave about five minutes.

Crack and peel; soak and rinse to remove shell fragments, then pat dry.

Chop the eggs on the cutting board, not too large.

In a big bowl combine the eggs, herbs and shallot with the mayonnaise, Dijon, salt, pepper and lemon juice; mix gently, adding more mayo if needed.

Serve plain, over greens, on toast or with avocado.