Instructions

• Place the 4 large eggs in a single layer in a saucepan and add cold water to cover by about 1 inch.
• Bring the water to a full boil over medium-high heat. Once boiling, remove the pan from the heat, cover, and let sit 10–12 minutes.
• Drain the hot water and transfer the eggs to a bowl of cold water or run under cold tap water until cool. Peel the eggs.
• Roughly chop the peeled eggs and place them in a medium bowl.
• In a separate small bowl or directly into the egg bowl, stir together 4 teaspoons light mayonnaise and 1/2 teaspoon Dijon mustard until combined.
• Add 2 tablespoons chopped green scallions (or chives) to the egg mixture and gently fold to combine, leaving some texture.
• Season with kosher salt and fresh pepper to taste, adjust as needed, and serve or refrigerate until ready to eat.