Egg Salad

Ingredients

• 6 large eggs
• 0.5 cup mayonnaise
• 2 tsp Dijon mustard
• 2 tsp lemon juice – freshly squeezed
• 0.5 cup celery – finely chopped
• 2 tbsp chives – thinly sliced
• 0.5 tsp kosher salt
• 0.25 tsp black pepper – freshly ground
• paprika – for serving

Instructions

1. Arrange the eggs in a single layer in a medium saucepan and cover with cold water by about 1 inch. Bring to a full boil over medium-high heat.
2. Once boiling, cover, remove from the heat, and let stand 10–12 minutes, until the yolks are fully set but not chalky.
3. Drain and run the eggs under cold water until cool to the touch, 2–3 minutes. Peel the eggs.
4. In a medium bowl, whisk the mayonnaise, Dijon mustard, lemon juice, kosher salt, and black pepper until smooth.
5. Pat the peeled eggs dry, then chop into 0.5-inch pieces. Add the chopped eggs, celery, and chives to the bowl.
6. Fold gently to coat. Taste and adjust seasoning as needed. Cover and chill 15 minutes to let flavors meld.
7. Serve chilled or slightly cool. Sprinkle paprika over the top for serving.