Ingredients:

  • 6 large eggs
  • 1/2 cup full-fat mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon red wine vinegar
  • 1 medium stalk celery, finely diced
  • 1 tablespoon red onion or shallot, very finely minced
  • 2 tablespoons fresh chives, finely chopped
  • 1 tablespoon fresh parsley, finely chopped
  • 1/2 teaspoon Kosher salt (or to taste)
  • 1/4 teaspoon freshly ground black pepper (or to taste)

Instructions:

  1. Place eggs in a saucepan, cover with cold water, and bring to a rolling boil. Once boiling, turn off the heat, cover, and let sit for exactly 10 minutes for hard-boiled. Immediately transfer eggs to an ice bath. Peel once cool enough to handle.
  2. Place the peeled eggs in a large mixing bowl. Using a fork or potato masher, gently mash them to your desired consistency (or chop finely with a knife for a chunkier salad).
  3. Finely dice the celery, mince the red onion/shallot, and chop the fresh herbs.
  4. Add the mayonnaise, Dijon mustard, and red wine vinegar to the bowl with the eggs. Stir gently to just combine.
  5. Add the diced celery, minced onion, chives, and parsley. Season thoroughly with salt and pepper.
  6. Mix one final time, ensuring ingredients are evenly distributed. Taste and adjust salt, pepper, or mustard as needed.
  7. Cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavours to meld beautifully.