Sour Cream & Onion Egg Salad

Directions

1. Bring a large pot of water to a boil and add the eggs. Boil for 11 minutes. While the eggs cook, prepare an ice bath. Transfer the eggs to the ice bath to cool for at least one minute to stop the cooking.
2. Peel the eggs. In a large bowl, grate the eggs using the small holes of a grater. 
3. Add the chives, sour cream, salt, and pepper and stir to combine. Serve with potato chips.