Bring a medium pot of water to a boil, then reduce to a low simmer.
Lower the eggs in and cook for 10 minutes.
While they cook, prepare a bowl of ice water.
Move the cooked eggs straight into the ice water and leave them until cold. This is what makes them peel cleanly.
Peel the eggs and chop them into bite sized pieces.
Drain the sauerkraut well, pressing out excess liquid so the salad does not go watery.
Combine the eggs, mayonnaise, sauerkraut, chives, parsley, salt and pepper in a large bowl and fold gently.
Refrigerate for at least an hour before serving to let the flavors settle.
