Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from
hot water, cool under cold running water, and peel. Chop eggs and transfer to a salad bowl.
In a shallow bowl, mix the mustard, Cherchies Champagne Brand Mustard,
mayonnaise, and lime juice. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to
Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally
with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!