Ingredients:

  • 6 Large Eggs
  • 1/3 cup (75g) high-quality mayonnaise
  • 1 tbsp (15g) Dijon mustard
  • 1 tsp (5ml) fresh lemon juice
  • 1/2 tsp (2.5g) smoked paprika
  • 1/4 cup (30g) celery, finely diced
  • 2 tbsp (10g) fresh chives, minced
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Fill a pot with 1 inch of water and bring to a rolling boil. Place cold eggs into a steamer basket, lower into the pot, cover, and steam for exactly 12 minutes.
  2. Immediately transfer the eggs to an ice water bath for 8 minutes to stop the cooking. Gently crack and peel the eggs under water.
  3. Pat eggs dry and dice into 1/4-inch cubes. In a separate bowl, whisk mayonnaise, Dijon mustard, lemon juice, smoked paprika, salt, and pepper to create a stable emulsion.
  4. Gently fold the diced eggs and celery into the dressing using a rubber spatula. Finish by folding in the fresh chives.