Eggs are really having a moment. A decade-long moment. Not just for breakfast anymore, they show up with a gooey soft yolk on everything from burgers and noodle bowls to artisanal pizza and pastas.

This egg salad recipe from renowned chef and food writer, Deborah Madison, takes us back to simpler times, the humble egg lovingly elevated with the scent of herbs in bloom, in the moment. Her riff on the lunchbox staple we all grew up with.

Ingredients

6 large farm eggs

3 scallions, including an inch or so of the greens, thinly sliced

1 tablespoon chopped chervil or 2 teaspoons chopped tarragon or lovage

1 tablespoon minced parsley

1 tablespoon slivered chives

1/2 cup mayonnaise or more to taste

11/2 teaspoons smooth mustard

sea salt and freshly ground pepper

vinegar or fresh lemon juice

Directions

Cook the eggs: Place the eggs in a pot of cold water, bring to a boil. Cover, remove from the heat and let stand for 15 minutes. Drain the eggs, cover with cold water and let sit for another 5 minutes and drain again.

Peel the eggs, place them in a bowl or pie plate and coarsely mash them with a fork. Add the scallions and herbs, holding back a few of the chives. the mayonnaise and the mustard. Season with salt + pepper and a few drops of vinegar or lemon juice to taste. Transfer to a serving bowl and garnish with the reserved chives.