Ingredients:

  • 6 large eggs
  • ½ cup (115g) mayonnaise (full-fat recommended, but light works too)
  • 2 tablespoons (30ml) Dijon mustard
  • 2 tablespoons (30ml) finely diced celery
  • 2 tablespoons (30ml) finely diced red onion
  • 1 tablespoon (15ml) chopped fresh chives
  • 1 teaspoon (5ml) lemon juice
  • ½ teaspoon (2.5ml) sweet paprika
  • ¼ teaspoon (1.25ml) salt
  • ⅛ teaspoon (0.6ml) black pepper

Instructions:

  1. Place eggs in a saucepan and cover with cold water. Bring to a rolling boil. Turn off heat, cover, and let sit for 12 minutes. Immediately transfer to an ice bath to stop cooking and make peeling easier.
  2. Gently peel the cooled eggs. Chop into roughly ¼-inch pieces.
  3. In a mixing bowl, combine mayonnaise, Dijon mustard, celery, red onion, chives, lemon juice, sweet paprika, salt, and pepper.
  4. Gently fold the chopped eggs into the mayonnaise mixture, being careful not to overmix.
  5. Cover and refrigerate for at least 30 minutes to allow the flavors to meld (highly recommended!).
  6. Before serving, taste and adjust seasoning as needed. Add more salt, pepper, or lemon juice to your liking.