Ingredients:

  • 8 Large Eggs
  • 1/2 cup High-quality Mayonnaise
  • 1 tbsp Dijon Mustard
  • 1 tsp Fresh Lemon Juice
  • 1/4 tsp Smoked Paprika
  • 1/3 cup Celery, finely minced
  • 2 tbsp Red Onion, finely minced
  • 1 tbsp Sweet Pickle Relish
  • 2 tbsp Fresh Dill or Chives, minced
  • 1/2 tsp Salt
  • 1/4 tsp Cracked Black Pepper

Instructions:

  1. The Precision Steam: Fill a saucepan with 1 inch of water and bring to a boil. Place eggs into a steamer basket or directly into the water. Cover tightly and steam for exactly 12 minutes.
  2. The Ice Shock & Peel: Immediately plunge eggs into a bowl of 50% ice and 50% water. Let sit for 5 minutes. Crack shells gently and peel under a thin stream of cool water.
  3. The Structural Chop: Pat the peeled eggs completely dry with paper towels. Dice into 1/2-inch cubes to maintain structural integrity.
  4. The Fold and Chill: In a separate bowl, whisk mayonnaise, Dijon mustard, lemon juice, smoked paprika, salt, and pepper. Gently fold in the diced eggs, celery, onions, and relish using a rubber spatula until coated.