Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/4 cup finely chopped celery
- 2 tablespoons chopped green onions or chives
- Salt and black pepper to taste
- Paprika or fresh dill for garnish (optional)
Instructions
- Place the eggs in a single layer in a saucepan and cover with enough cold water that there’s about an inch of water above the eggs. Heat on high until the water begins to boil, then cover the pan and turn the heat to low. Simmer for 1 minute.
- Remove from heat and leave the eggs covered in the hot water for about 12 minutes.
- Transfer the eggs to a bowl of ice water to cool quickly.
- Once cooled, peel the eggs and chop them into small pieces.
- In a large bowl, combine the chopped eggs, mayonnaise, mustard, and lemon juice. Stir until well mixed.
- Add the celery and green onions and gently stir to distribute.
- Season with salt and pepper to taste.
- Sprinkle a little paprika or chopped dill over the top for color and flavor.
- Serve on slices of bread for sandwiches, on a bed of lettuce for a salad, or enjoy it straight from the bowl with a fork!