Quarter the eggs - this works well if you put an egg with its shell in the palm of your hand, boldly strike it with a knife and halve the egg, then lift the egg half out of the shell with a coffee spoon and divide it again.
Whisk the cream, mustard, salt, pepper and Maggi together, add to the quartered eggs, fold in with the chives and season to taste.
Egg salad made from leftover Easter eggs is ideal, especially at Easter.
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