✅ Pro Tip: To add some richness, add ½ mashed avocado or a spoonful of Greek yogurt.
👩🍳 Step-by-Step Instructions (Chef’s Way).
- Boil eggs perfectly—no gray rings!
Take eggs and place them in a saucepan, then cover them by 1 inch with cold water.
Bring the pot to a full boil, then immediately cover and remove from heat.
Let it stand for 9 to 10 minutes—this mild method prevents overcooking.
Transfer to ice water for 5 minutes to stop cooking and cool fast.
✅ Result: Silky and bright yellow yolks—no sulfur smell or green tint. - Peel & Chop—Don’t Mash!
Gently tap each egg on the counter, roll to crack, and peel under cool running water (easier removal).
Pat dry, then chop by hand with a knife—don’t use a fork or food processor.
✅ Hand-chopping = perfect texture. Mashing turns it gluey. - Mix Like a Pro.
In a medium bowl:
Add chopped eggs.
Fold in mayo, Dijon, and lemon juice—just until combined.
Gently stir in celery, onion, herbs, paprika, salt, and pepper.
✅ Taste and fine-tune: More lemon for brightness, more paprika for warmth.
❗ Don’t overmix: Keep some chunky pieces for texture. - Chill & Serve.
Cover and refrigerate for at least 30 minutes—this lets flavors meld and deepens the taste.
Before serving, give it a gentle stir and sprinkle with extra paprika or fresh herbs.
