Using an egg slicer * cut the eggs once long ways and once crossways.
Place in a bowl and use your fingers to gently toss the eggs with the salt and pepper. At this point you can add whatever you like to the salad. – I used shredded radicchio, dill, shallots, and shaved baby radishes. Serve topped with tiny dollops of something creamy – like creme fraiche or plain yogurt, and a drizzle of olive oil. Don’t weigh the salad down.
total time: 10 minutes preparation time: 5 minutes without boiling the eggs