Gently place the eggs in a large pot and fill with water until eggs are completely submerged. Add 1/2 tsp of salt and bring to a boil then turn the heat down to low and cook for 10 minutes
Transfer eggs to a bowl of water and ice and let them cool for 5 minutes
Peel eggs and chop them into bite-size pieces or smaller if you prefer
Add in all the remaining ingredients (except for chives) and mix together well. Top off with a dash of paprika or chilli flakes and a sprinkle of chives
Place over a bed of greens or serve in a wrap or sandwich
Enjoy your delicious Egg Salad with Tremella Mushroom!