Ingredients
Scale
- 18 large eggs
- 1 ½ cups high-quality mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 cup finely diced celery
- ½ cup finely minced red onion
- 3 tablespoons fresh dill, chopped
- 1 teaspoon smoked paprika
- Salt and freshly cracked black pepper to taste
- Optional: Sliced green onions for garnish
Instructions
- Step 1: Hard-Boil the Eggs. Place the eggs in a large pot and cover them with cold water by at least an inch. Bring the water to a rolling boil over high heat. Once boiling, turn off the heat, cover the pot with a lid, and let the eggs sit for exactly 10 minutes. This method ensures perfectly yellow yolks without the unappealing green ring.
- Step 2: Ice Bath and Peeling. While the eggs sit, prepare a large bowl filled with ice and water. Use a slotted spoon to transfer the hot eggs into the ice bath immediately. Let them chill for at least 10 minutes. To peel, gently crack the shells all over and start peeling from the wider end. The cold shock makes the shells slide right off.
- Step 3: Prepare the Base. Dice the peeled eggs into bite-sized pieces. You can make them as chunky or as smooth as you prefer. In a separate large mixing bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, smoked paprika, salt, and pepper until the dressing is completely smooth and combined.
- Step 4: Combine and Chill. Fold the chopped eggs, diced celery, minced red onion, and fresh dill into the dressing. Stir gently until every piece of egg is coated in the creamy sauce. Taste and adjust the seasoning if necessary. Cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
- Cook Time: 25 minutes