Jacques Pépin's Egg Salad

Boil 6 eggs until hard-cooked. Immediately drain the hot water and fill the pot with ice water to cool the eggs. This prevents the green ring around the yolk.

Once cooled, crack the eggs gently and peel them under running cold water. The water helps loosen the shell and makes peeling easier.

Use an egg slicer to cut the peeled eggs in half, one way, then the other way, to create small, uniform pieces. Place the chopped eggs in a bowl.

To the bowl with the chopped eggs, add 1/4 cup mayonnaise, 1/2 tsp curry powder, 1 tsp French mustard, and 1/2 tsp Tabasco sauce. Season with salt and pepper to taste.

Finely chop 4 scallions, using both the white and green parts. Add the chopped scallions to the egg mixture.

Gently mix all the ingredients together with a spoon or spatula until well combined. Be careful not to overmix and mash the eggs too much.

Arrange lettuce leaves on a serving platter. Slice 1-2 tomatoes into wedges and place them around the lettuce.

Spoon the egg salad mixture onto the center of the lettuce and tomato arrangement.

Sprinkle chopped chives over the egg salad. Arrange black or Kalamata olives around the salad for color and flavor.