| Item | Amount |
|---|
| Celery (finely diced) | 1–2 tablespoons |
| Red Onion (finely diced) | 1 tablespoon |
| Fresh Herbs (dill, parsley, chives) | 1 tablespoon |
| Smoked Paprika | 1/4 teaspoon |
| Shredded Cheese (cheddar, Parmesan, etc.) | 1/4 cup |
How to Make It
- Step 1 – Cook the Eggs Properly: Place eggs in a saucepan, covering with cold water by 1 inch. Bring to a boil, then remove from heat, cover, and let sit 9–12 minutes. Transfer to an ice bath to stop cooking. Peel and chop.
Pro Tip: Roll the eggs gently on the counter to loosen shells. - Step 2 – Mash and Combine: Mash eggs with a fork or masher to your preferred texture. Add mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Mix until smooth and creamy.
- Step 3 – Add Your Extras: Stir in any desired mix-ins such as celery, onion, herbs, or cheese. Taste and adjust seasoning.
- Step 4 – Chill and Enjoy: Cover and refrigerate for 15–30 minutes to let flavors blend. Serve chilled or at room temperature.
Tips from the Chef for a Creamier Result
- Choose Fresh Eggs: They chop more cleanly and hold their shape better.
- Avoid Overcooking: Stick to 9–12 minutes for tender, bright yolks without sulfur aroma.
- Adjust Texture: Start with less mayo and add gradually for your perfect consistency.
- Add a Spoonful of Creaminess: Greek yogurt or sour cream adds smooth richness.
- Use Acid Wisely: Lemon juice or vinegar keeps the flavor lively and balanced.
- Finely Chop Add-Ins: Smaller bits mean more consistent, harmonious bites.
Fun Variations
- Add Heat: Mix in cayenne, hot sauce, or jalapeño for spice.
- Mediterranean Style: Add olives, sun-dried tomatoes, and feta.
- Lighter Option: Substitute half the mayo with Greek yogurt or mashed avocado.
- Boost the Protein: Add diced bacon, ham, or chicken.
- Vegan Twist: Use mashed tofu or chickpeas and vegan mayo.
Serving Ideas
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