Ingredients:

  • 6 large eggs
  • 4 cups water
  • 2 cups ice cubes
  • 1/2 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tsp lemon juice
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 stalks celery, finely diced
  • 2 tbsp green onions, thinly sliced
  • 1 tbsp fresh parsley, chopped
  • 1/4 tsp paprika

Instructions:

  1. Place eggs in a saucepan and cover with water. Bring to a rolling boil, then remove from heat and cover with a lid for 10 minutes.
  2. Immediately transfer the eggs to an ice bath for 5 minutes to stop the cooking process and ensure they are easy to peel.
  3. While the eggs are chilling, finely dice the celery and thinly slice the green onions.
  4. Peel the eggs and chop them into 1/2-inch chunks.
  5. In a separate small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and black pepper until smooth.
  6. Pour the dressing over the chopped eggs and diced aromatics, gently folding with a spatula until just coated to maintain structural integrity.
  7. Finish the dish with a sprinkle of paprika for garnish.