Ingredients:

  • 6 large Eggs (Free-range, if possible)
  • Ice Water (for the ice bath)
  • ½ cup Full-fat Mayonnaise
  • 1 Tablespoon Dijon Mustard
  • 1 teaspoon Fresh Lemon Juice
  • 1 stalk Celery, finely diced
  • 2 Tablespoons Fresh Chives, finely snipped
  • ½ teaspoon Coarse Sea Salt (plus more to taste)
  • ¼ teaspoon Freshly Ground Black Pepper (plus more to taste)
  • 1 pinch Smoked Paprika (for garnish, optional)

Instructions:

  1. Start Cold and Boil: Place the eggs in a medium saucepan and cover with cold water by about 1 inch (2.5 cm). Bring the water to a rapid, rolling boil over high heat.
  2. Rest and Steam: As soon as the water reaches a full boil, immediately turn off the heat, cover the pan tightly with the lid, and set a timer for 9 minutes. Do not lift the lid during this period.
  3. Ice Bath: While the eggs rest, prepare a large bowl of ice water. Once the 9 minutes are up, immediately drain the hot water and transfer the eggs to the ice bath. Allow them to cool completely for at least 10 minutes—this stops the cooking process and ensures easy peeling.
  4. Peel and Chop: Gently crack and peel the cooled eggs. Use a sharp knife to rough chop the eggs. Aim for a mix of textures—some fine pieces for creaminess, and some larger chunks for structure.
  5. Prepare the Base: In a small bowl, whisk together the mayonnaise, Dijon mustard, and lemon juice until completely smooth.
  6. Add Crunch and Colour: Add the finely diced celery and the snipped chives to the dressing mixture. Stir to combine.
  7. Combine the Salad: Gently fold the chopped eggs into the dressing mixture. Use a spatula and fold, do not stir vigorously, or the eggs will turn mushy.
  8. Season and Rest: Season the salad liberally with the sea salt and freshly ground black pepper. Mix gently and taste test. Adjust seasoning as needed.
  9. Crucial Step—Chill: Cover the bowl tightly and refrigerate for at least 30 minutes. This allows the flavours to meld beautifully and firms up the texture.
  10. Serving: Give the chilled egg salad one final gentle mix before serving. Garnish with a light dusting of smoked paprika or a few extra chives.