Ingredients:

  • 8 large cold eggs (approx. 400g)
  • 0.5 cup high-quality mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • 0.25 cup finely diced celery
  • 2 tablespoons finely minced red onion or chives
  • 1 tablespoon fresh dill, chopped
  • 0.25 teaspoon salt
  • 0.25 teaspoon black pepper
  • 1 pinch paprika

Instructions:

  1. Place eggs in a single layer in a saucepan and cover with cold water by 1 inch. Bring to a rolling boil over high heat. Once boiling, turn off heat, cover, and let sit for 12 minutes.
  2. Prepare an ice bath. Transfer eggs to the ice water for 5–10 minutes to stop the cooking process.
  3. Gently crack the shells and peel the eggs under cold running water, then pat dry.
  4. Hand-chop eggs into 1/2-inch pieces for a chunky texture, or mash yolks with a fork for a creamier consistency.
  5. In a medium bowl, whisk together mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Fold in the chopped eggs, celery, and onions.
  6. Refrigerate for at least 30 minutes before serving to allow flavors to meld.