Ingredients:

  • 6 large eggs
  • 1/3 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tsp lemon juice
  • 2 stalks celery, finely diced
  • 2 tbsp fresh chives, thinly sliced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/8 tsp smoked paprika

Instructions:

  1. Place eggs in a single layer in a saucepan and cover with cold water by one inch. Bring to a rolling boil, then immediately remove from heat and cover with a lid. Let sit for 12 minutes.
  2. Immediately transfer eggs to an ice bath for 5 minutes to stop the cooking process and ease peeling.
  3. Peel the eggs and chop them into 1/2-inch cubes. Finely dice the celery.
  4. In a mixing bowl, whisk together the mayonnaise, mustard, lemon juice, salt, and pepper until smooth.
  5. Fold in the chopped eggs, celery, and chives using a fork.
  6. Gently mash a few of the yolks into the dressing to create a creamier emulsion, stopping once eggs are coated.
  7. Sprinkle the smoked paprika over the top just before serving.
  8. Taste and adjust salt if needed.