Directions
- Place eggs in a saucepan and cover with cold water, about 2.5 cm (1 inch) above the eggs.
- Bring the water to a boil over medium-high heat. Once boiling, remove the pot from heat, cover, and let the eggs sit for 9–10 minutes.
- Transfer the eggs immediately into an ice bath and let them cool for 5 minutes to stop cooking and make peeling easier.
- Peel the eggs gently under running water if needed, then pat dry.
- Chop the eggs by hand into small, even pieces. Avoid mashing or using a food processor to maintain texture.
- In a mixing bowl, add chopped eggs, mayonnaise, Dijon mustard, and lemon juice. Gently fold until lightly coated.
- Add celery, onion, herbs, smoked paprika, salt, and pepper. Mix gently to combine without breaking the eggs too much.
- Taste and adjust seasoning—add more lemon juice for brightness or more salt for balance.
- Cover and refrigerate for at least 30 minutes to allow flavors to blend together.
- Before serving, stir lightly and sprinkle with extra herbs or paprika if desired.
Recipe Details
Prep Time: 10 minutes
Cook Time: 10 minutes
Chill Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Difficulty Level: Easy
Variations & Substitutions
- Replace mayonnaise with Greek yogurt for a lighter version.
- Add mashed avocado for a creamy, nutrient-rich twist.
- Use green onions instead of red onion for a milder flavor.
- Add sweet pickle relish or capers for a tangy, briny kick.
Serving Suggestions
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