• 12 boiled eggs (leftover from Easter egg cracking)
•  6 tablespoons (150g) mayonnaise
•  1 heaped tablespoon (25g) mild mustard
•  2 ½ tablespoons (30g) finely chopped pickles
•  2 tablespoons (20ml) lemon juice
•  2 tablespoons (20ml) olive oil
•  3 tablespoons (10g) finely chopped parsley
•  1 level teaspoon (4g) salt
•  ¼ teaspoon black pepper

For the red colour

• 1 cup (350 ml) beetroot juice or 2 beetroots
• 1 tablespoon vinegar
• a pinch of salt