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1
Make the egg salad: slice the eggs in one direction with an egg slicer, then, holding the slices together, reposition the egg in the slicer so that the next cut produces cubes (if you do not have an egg slicer, cut the eggs with a knife, or if you prefer, mash the eggs as you would for a traditional egg salad).
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2
Put the cubes in a mixing bowl, add in the mayo, mustard, salt, and pepper; stir gently to mix.
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3
Taste and adjust seasonings; stir in the diced peppers.
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4
Cover salad with plastic wrap and refrigerate (can be made a day ahead, wrapped well and kept refrigerated).
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5
Make waffles--Preheat waffle iron (if you want to hold the finished waffles until serving, preheat your oven to 200).
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6
Melt the butter and reserve.
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7
In a bowl, whisk the flour, baking powder, baking soda, salt, and pepper together.
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8
In another bowl, whisk the buttermilk, egg, and mustard together until blended.
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9
Pour the liquid ingredients over the dry ingredients and whisk until just combined; stir in the chives, parsley, and melted butter.
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10
Lightly butter or spray the grids of your iron (brush or spray the grids again only if subsequent waffles stick).
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11
Spoon out 1/2 cup of batter (or the amount your waffler's manufactuer recommends) onto the hot grids.
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12
Use a metal spatula or wooden spoon to spread the batter evenly across the grids.
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13
Close lid and bake until the waffle is nicely browned and set (serve the waffles immediately or keep them, in a single layer, on a rack in the preheated oven while you make the rest of the batch).
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14
Serve--place a warm waffle in the center of a luncheon plate; top with an inner circle of lettuce or arugula; add a scoop of salad, and if you'd like, finish with a few slices or tomato.
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15
Serve with an iced spiced or herbal tea such as citrus, mint, or rosemary.
