Ingredients:

  • 8 large eggs
  • Cold water (enough to cover eggs)
  • 1 tray ice cubes
  • 1/2 cup (120 ml) full-fat mayonnaise
  • 1 Tablespoon (15 ml) Dijon mustard
  • 1/2 cup (60g) celery, finely diced
  • 2 Tablespoons (30 ml) red onion or shallot, very finely minced
  • 1 Tablespoon (15 ml) sweet pickle relish or finely chopped cornichons
  • 1 Tablespoon (5g) fresh chives, chopped
  • 1 Teaspoon (1g) fresh dill or parsley, chopped (optional)
  • 1 Teaspoon (5 ml) apple cider vinegar or pickle brine
  • 1/2 teaspoon Kosher salt (or to taste)
  • 1/4 teaspoon freshly ground black pepper (or to taste)

Instructions:

  1. Place eggs in a saucepan, cover with cold water by one inch. Bring to a rolling boil over high heat. Once boiling, immediately turn off the heat, cover, and let sit for exactly 10 minutes.
  2. Transfer eggs immediately to a large bowl filled with ice water (ice bath) to stop the cooking process. Chill for at least 10 minutes until completely cool.
  3. While eggs cool, finely dice the celery and very finely mince the red onion or shallot. Chop fresh herbs.
  4. Gently peel the cooled eggs. Chop them roughly, aiming for a mix of textures: some finely chopped pieces and some left in small, satisfying chunks. Place the chopped eggs in a large mixing bowl.
  5. In a separate small bowl, whisk together the mayonnaise, Dijon mustard, pickle relish/brine, and apple cider vinegar/brine to create the dressing base.
  6. Pour the dressing mixture over the chopped eggs. Add the diced celery, minced onion, and fresh herbs.
  7. Gently fold everything together until just combined. Be careful not to overmix; we want texture, not paste! Season aggressively with salt and pepper until the flavour is bright.
  8. Cover the bowl and refrigerate for a minimum of 30 minutes before serving to allow the flavours to properly marry and mellow.