Ingredients:

  • 6 large eggs
  • 1/2 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tsp lemon juice
  • 1/4 cup celery, finely diced
  • 2 tbsp fresh chives, snipped
  • 1/4 tsp smoked paprika
  • Salt to taste
  • Cracked black pepper to taste

Instructions:

  1. Bring a saucepan of water to a rolling boil. Note: Starting with boiling water makes the eggs easier to peel later.
  2. Lower 6 large eggs into the water using a slotted spoon. Cook 12 minutes exactly.
  3. Transfer eggs immediately to a bowl of ice water for 5 minutes until shells feel cold.
  4. Peel the eggs and dice into 1/2 inch pieces. Note: Keeping the pieces larger prevents a mushy salad.
  5. Whisk 1/2 cup mayonnaise, 1 tbsp Dijon mustard, and 1 tsp lemon juice in a bowl until smooth and pale yellow.
  6. Stir in 1/4 cup finely diced celery and 2 tbsp fresh chives.
  7. Add 1/4 tsp smoked paprika, salt, and black pepper.
  8. Gently fold in the diced eggs. Mix until the dressing coats every piece.
  9. Taste and adjust salt or pepper as needed.