Instructions:
Perfect the eggs: Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over medium heat. Once boiling, turn off heat, cover, and let sit for exactly 10 minutes.
Cool quickly: Transfer eggs to an ice water bath for 5 minutes to stop cooking. This keeps the yolks creamy and prevents that greenish ring.
Peel & chop: Gently peel eggs and chop into medium pieces (don’t mash into paste—texture is key).
Mix dressing: In a medium bowl, whisk together mayo, Dijon, lemon juice, and a pinch of salt & pepper.
Combine: Add eggs, celery, and chives to the dressing. Gently fold until evenly coated. Adjust seasoning if needed.
Serve: Enjoy on toasted bread, in lettuce wraps, or spooned over crackers.
Chef’s Tip: Mash one yolk into the dressing before adding the chopped eggs—it gives the salad an ultra-creamy base without overusing mayo.
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