Ingredients:

  • 8 large Eggs
  • Water (enough to cover eggs)
  • Ice (1 bowlful)
  • 1/2 cup (120 ml) Full-Fat Mayonnaise
  • 1 tablespoon (15 ml) Dijon Mustard
  • 1 tablespoon (15 ml) Sweet Pickle Relish (optional)
  • 1 medium stalk Celery (finely diced)
  • 1 tablespoon (15g) Red Onion (very finely minced)
  • 1 tablespoon (5g) Fresh Dill (chopped)
  • 1 tablespoon (5g) Fresh Chives (finely snipped)
  • 1 teaspoon (5 ml) Apple Cider Vinegar or Lemon Juice
  • 1/2 teaspoon Kosher Salt (or to taste)
  • 1/4 teaspoon Freshly Ground Black Pepper (or to taste)
  • Pinch of Paprika (for garnish)

Instructions:

  1. Place eggs in the saucepan and cover with cold water by about an inch. Bring rapidly to a rolling boil over high heat. As soon as the water boils, turn off the heat, cover the pan, and let stand for exactly 10 minutes.
  2. Immediately transfer eggs using a slotted spoon into the prepared ice bath. Allow them to cool completely (about 10 minutes) to stop cooking and ensure easy peeling.
  3. Peel the cooled eggs. Chop them coarsely into medium-sized chunks—we want texture, not paste! Place chopped eggs into the mixing bowl.
  4. Finely dice the celery and very finely mince the red onion. Add these, along with the optional relish, to the bowl with the eggs.
  5. In a separate small bowl, whisk together the mayonnaise, Dijon mustard, vinegar/lemon juice, salt, and pepper until smooth.
  6. Pour the mayonnaise mixture over the eggs and vegetables. Gently fold everything together with a spatula until just combined. Be careful not to overmix.
  7. Gently fold in the fresh dill and chives. Taste and adjust salt, pepper, or tanginess if needed.
  8. Cover the bowl and refrigerate for at least 30 minutes. This allows the flavours to marry properly—it's a crucial step!
  9. Garnish with a sprinkle of paprika before serving piled high on buttered white bread or in lettuce cups.