We have washed the eggs and boiled in cold water, about ten minutes, from the beginning of boiling the water. After the eggs are hard-boiled and cooled, we clean them from the peel. The next step is to rub the eggs against a grater, into the bowl.
We put the finely chopped spring onion in a bowl over the grated eggs. Season with a teaspoon of sea salt, a teaspoon of freshly ground pepper, and half of the chopped chives.
We pour about 50 ml of sunflower oil and gently mix the salad until the oil is completely incorporated. Sprinkle over the remaining chopped chives and the salad is ready.