1 Hard boil eggs in a pot of boiling water, drain, rinse with cold water and peel eggs. Rinse herbs, shake dry and pluck leaves from stem and finely chop. Cut chives into small rings. Mix herbs in a bowl. Finely chop anchovies. Add anchovies and olive oil to the bowl and mix. Finely chop eggs, fold into herb mixture and season with lime juice, Dijon mustard, salt, pepper and cayenne pepper. Serve herb sauce with beef, veal or lamb.