Ingredients:

  • 6 large eggs
  • Ice (for immediate ice bath)
  • 1/2 cup full-fat mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon white wine vinegar or lemon juice
  • 1 small stalk celery, very finely diced
  • 1 tablespoon fresh chives, finely snipped
  • 1/2 teaspoon fine sea salt, divided
  • 1/4 teaspoon freshly cracked black pepper

Instructions:

  1. Fill a large bowl halfway with cold water and ice. Set aside.
  2. Place the 6 eggs in a saucepan and cover with cold water by about an inch (2.5 cm). Bring the water to a rolling boil over high heat.
  3. Once boiling, immediately turn off the heat, cover the pan tightly with the lid, and let the eggs sit undisturbed for 10–11 minutes. This steam-rest method ensures creamy yolks.
  4. Drain the hot water and immediately transfer the eggs to the prepared ice bath. Allow them to cool completely, about 5–10 minutes. This stops the cooking and makes peeling easier.
  5. Gently tap and roll the eggs to crack the shells. Peel them, dry thoroughly, and decide on your texture: roughly chop 4 eggs and mash the remaining 2 for a rustic, creamy salad, or dice all 6 uniformly. Transfer the chopped eggs to a medium mixing bowl.
  6. In a separate small bowl, whisk together the mayonnaise, Dijon mustard, and white wine vinegar or lemon juice until smooth.
  7. Stir in the finely diced celery, chives, salt, and pepper into the dressing. Taste and adjust seasoning as necessary.
  8. Gently fold the prepared dressing into the chopped eggs using a spatula. Handle carefully to avoid breaking the egg chunks down too much.
  9. Cover the bowl and refrigerate for at least 30 minutes. This is a critical step that allows the flavors to meld and deepen.
  10. Give the salad one final stir and check the seasoning again before serving chilled, perhaps on lightly toasted white bread or a jacket potato.