🛒 Ingredients

6 large eggs

⅓ cup (80g) mayonnaise (full-fat for best texture)

1 tsp Dijon mustard (adds depth and tang)

1 tbsp fresh lemon juice (brightens everything up)

¼ cup (40g) celery, finely diced (for crunch)

2 tbsp red onion or shallot, minced (sharpness cuts richness)

1 tbsp fresh dill or chives, chopped (herbal freshness)

½ tsp smoked paprika (chef’s secret for warmth)

Salt & freshly cracked black pepper to taste

Optional: 1 tsp capers or relish for briny pop

🔥 Pro Tip: Use room-temperature eggs — they peel easier!

👩‍🍳 Step-by-Step Instructions (Chef’s Method)

1️⃣ Boil Eggs Perfectly (No Gray Rings!)

Place eggs in a saucepan and cover with cold water by 1 inch.

Bring to a boil, then cover and remove from heat.

Let sit 9–10 minutes.

Transfer to ice water for 5 mins — stops cooking and cools fast.

✅ Result: Smooth, bright yellow yolks — no sulfur smell or green tint.

2️⃣ Peel & Chop (Don’t Mash!)

Gently tap eggs on counter, roll, and peel under cool running water.

Chop by hand with a knife — don’t use a fork or food processor.

✂️ Why? Chopping preserves texture. Mashing = mush.

3️⃣ Make the Dressing Base

In a bowl, whisk:

Mayo

Dijon mustard

Lemon juice

Smoked paprika

Salt & pepper

4️⃣ Fold in Ingredients

Add chopped eggs, celery, onion, and herbs.

Gently fold until combined — don’t overmix!

Taste and adjust: more lemon? More salt? Yes.

5️⃣ Chill & Serve

Cover and refrigerate at least 30 minutes (optional but recommended).

Serve cold on:

Toast

Croissants

Crackers

Butter lettuce cups (low-carb!)

🍽️ Serving Ideas: