12 eggs
½ cup mayonnaise
½ shallot, grated
½ shallot, minced
1 tsp dijon mustard
2 tsp yellow mustard
2 Tbs lemon juice
zest of 1 lemon
1/4 tsp sugar
1/2 tsp salt
black pepper to taste
1 tsp chives
Hard boil the eggs and cool completely. Remove the shells from eggs and cut them into chunky pieces.
In a large bowl, combine remaining ingredients with a whisk. Use a rubber spatula to gently fold the eggs into the mayonniase mixture. Let egg salad rest in fridge for at least one hour before serving.