Ingredients:

  • 6 large Eggs
  • 1/2 cup full-fat Mayonnaise (avocado oil based recommended)
  • 1 tablespoon Dijon Mustard
  • 1/2 cup Celery, finely diced
  • 2 tablespoons Red Onion, very finely minced
  • 1 tablespoon Fresh Dill, chopped (optional)
  • 1/2 teaspoon Salt (to taste)
  • 1/4 teaspoon Black Pepper, freshly ground (to taste)

Instructions:

  1. Place eggs in a saucepan, cover with cold water, and bring rapidly to a rolling boil. Once boiling, cover, remove from heat, and let stand for exactly 10 minutes (for firm yolks). Immediately transfer eggs to an ice bath to stop the cooking process.
  2. Peel the cooled eggs. Place them on a cutting board and roughly chop them to your desired consistency. Place chopped eggs into a mixing bowl.
  3. In a separate small bowl, whisk together the mayonnaise, Dijon mustard, salt, and pepper until smooth. This forms your dressing base.
  4. Gently fold the diced celery, minced red onion, and fresh dill (if using) into the mayonnaise mixture until just combined. Do not overmix.
  5. Gently fold the chopped egg mixture into the dressing mixture. Stir minimally to coat everything well, aiming to maintain some texture.
  6. Cover the bowl and refrigerate for at least 30 minutes to allow the flavours to marry. Taste again before serving and adjust seasoning if necessary.