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Put the fridge cold eggs into a saucepan of boiling water and let them cook for 6 minutes 30 seconds before transferring to an ice bath.
Chop the chives and spring onion.
Add chopped chives and spring onion to a bowl with yoghurt and mustard.
Once you’ve peeled your eggs add these in too.
Mix it all up.
Chuck in a tupperware and store in the fridge for when you need it!