Ingredients:

  • 8 Large Eggs
  • 1/2 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tsp fresh lemon juice
  • 1/4 cup celery, finely diced
  • 2 tbsp red onion, finely diced
  • 2 tbsp fresh dill, chopped
  • 1/2 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Place 1 inch of water in a pot and bring to a boil. Place the eggs in a steamer basket, cover, and steam for 12 minutes.
  2. Prepare an ice bath with 50% ice and 50% water. Immediately transfer the eggs to the ice bath for 5 minutes to stop the cooking process.
  3. Tap the eggs gently and peel under the water. Pat the eggs dry and dice into 1/2-inch chunks.
  4. In a separate mixing bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, smoked paprika, salt, and black pepper until smooth.
  5. Gently fold the chopped eggs, diced celery, red onion, and fresh dill into the dressing using a rubber spatula until combined.