I personally like an 8-minute egg for this egg salad, however, if you want your yolks to be completely cook, I recommend boiling them for a good 9-10 minutes.

Fill up your pot with 3/4 of the way full with water and bring it to a boil.

While the water is coming up to boil, remove the eggs from the fridge and place them on the counter so they are not extra cold when hitting that hot water.

Once the water is at a boil, gently lower the eggs into the water and cook them uncovered for 8-10 minutes, depending on your preference.

While the eggs are cooking, prepare an ice bath for the eggs:
Grab a large bowl and fill it up with ice and cold water.

Once the timer goes off for the eggs, transfer the eggs from the boiling water to the ice bath. This will shock the eggs and stop the cooking process. If you were to skip this step, the eggs would continue to cook.

Allow the eggs to cool in the ice bath for about 1 minutes then peel the eggs.

To a bowl, add the mayonnaise, mustard and roughly chopped eggs.

Using a fork, mash and combine the ingredients.

Next, add the peeled and chopped carrot, chopped pickles, chopped parsley and chives.

Use the fork to combine, then give it a taste and season with salt and pepper.

Mix again then give it a taste and adjust seasoning if needed.

Enjoy the egg salad as is or with some crackers or a slice of your favorite bread!

This egg salad can be stored in an air-tight container and kept in the refrigerator for up to 2 days.