This simple spread is delicious as part of a mezze of dips for Shabbat, to take on a picnic or on a hot summer evening when you cannot face cooking.

METHOD:

• Place the eggs in a large saucepan, cover with cold water, bring to a boil and simmer for 12 minutes

• Cool down the hard boiled eggs by running them under cold water or placing in iced water. Peel, chop roughly and set aside.