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Boil three eggs for about seven minutes.
Drain and rinse the eggs under cold water once done.
Peel and roughly chop the eggs.
In a large bowl, drain, rinse, and coarsely mash the can of white beans.
Mix in the grated garlic, Dijon mustard, chopped capers, and chopped herbs.
Add a squeeze of lemon, olive oil, cracked black pepper, and salt.
Fold in the chopped eggs.