No piping necessary.
Place a dozen eggs into a pot large enough so that they sit in one even layer and cover them with cold water. Place the pot over high heat. Keep an eye on the water because once the water is boiling, you’ll want to pop a lid on top. Remove the pot from the burner and let the eggs sit in the hot water for 10 minutes. Then, drain the water, put the lid back on top, and give the pot a few sturdy shakes to crack the egg shells.
To serve this, I scoop spoonfuls on toast triangles with the crusts cut off . The golden mounds are topped with an extra sprinkle of chives and a speckle of paprika. For a more casual serving option, serve the egg salad in a bowl along with a few sleeves of crackers.
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