I'd somehow forgotten about egg salad, but with the spring herbs plentiful in the garden, eggs just coming in with the lengthening days, and some very good bread in the house, egg salad suddenly came sharply into view. I also add a small, finely diced pickled shallot to egg salad just to insert a little zing into the creamy richness of real farm (or backyard) eggs.
Cover the eggs with cold water in a saucepan, bring them to a boil and boil for 1 minute. Turn off the heat, cover the pan, and let stand for 5 or 6 minutes, 7 minutes if at high altitude.
Pour off the hot water, rinse the eggs with cool water, then peel and chop the eggs. If you want the zesty hit of the shallot, toss it, once diced, with just a few drops vinegar and let stand for a few minutes. The color will change right away to a soft pink. (If there is excess vinegar, drain it off when you add the shallots to the egg mixture).
Finely chop the herbs and set aside.
Mash the eggs with a fork until crumbly. Add the herbs into the a bowl with the eggs, and add mayonnaise. If you used commercial mayonnaise you might not need much salt. Add the pickled shallot and mix. Taste, add 1/4 teaspoon, then taste again. Season with pepper.
Pile the egg salad into a serving bowl and garnish with chive blossoms, if available, or serve atop thick slices of rustic toast.