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Place eggs in a saucepan and cover with cold water. Bring to a boil then turn off the heat cover and let sit for 10 to 12 minutes. Transfer to an ice bath and cool completely.
Peel the eggs, separate the yolks and the whites. Finely chop the whites. You want a small chop with a little texture not completely mashed. Add the yolks to a separate bowl.
In a bowl whisk together the mayonnaise crema or crème fraîche Dijon mustard vinegar and horseradish until smooth, then add to the bowl of the yolks. Mash well but leave a little texture to the mix.
Fold in the chopped egg whites, shallot and chives.
If using grate the frozen butter directly into the mixture using a fine grater and gently fold it in. This adds a rich silky texture and a subtle buttery finish.
Season with salt and pepper then taste and adjust. Add a little more vinegar or Dijon if you want it brighter.
Cover and refrigerate for at least 1 hour before serving so the flavors come together. Serve with capers, minced red onions and crispy chips to dunk.
Other topping ideas to serve on the side: crispy prosciutto, minced ham, minced bacon, caviar, salmon roe, smoked salmon, minced peppers, and more!