Ingredients:

  • 6 large eggs
  • 1/2 cup (113g) mayonnaise
  • 1 tablespoon (15ml) Dijon mustard
  • 1 tablespoon (15ml) finely chopped fresh chives
  • 1 tablespoon (15ml) finely chopped celery
  • 1/4 teaspoon (1.5g) paprika
  • 1/4 teaspoon (1.5g) kosher salt
  • 1/8 teaspoon (0.75g) black pepper
  • Crusty bread, croissants, crackers, lettuce leaves (optional)

Instructions:

  1. Place eggs in a saucepan and cover with cold water by about an inch. Bring to a rolling boil over medium-high heat. Once boiling, remove from heat, cover, and let sit for 12 minutes.
  2. Immediately transfer the eggs to an ice bath (bowl of ice water) to stop the cooking process. Let cool completely.
  3. Gently tap the eggs on a hard surface and peel under cold running water.
  4. Coarsely chop the peeled eggs.
  5. In a mixing bowl, whisk together the mayonnaise, Dijon mustard, chives, celery, paprika, salt, and pepper until smooth.
  6. Gently fold the chopped eggs into the dressing until everything is well combined. Cover and refrigerate for at least 30 minutes.
  7. Serve on bread, crackers, lettuce cups, or enjoy on its own. Garnish with extra paprika or chives, if desired.