Ingredients:

  • 6 large eggs
  • 1/3 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tsp lemon juice
  • 2 stalks celery, finely diced
  • 2 tbsp red onion, minced
  • 1/4 tsp smoked paprika
  • 1/4 tsp salt
  • 1/8 tsp black pepper

Instructions:

  1. Place eggs in a saucepan and cover with cold water by one inch.
  2. Bring to a rolling boil over high heat, then immediately remove from heat and cover with a lid.
  3. Let them sit for exactly 12 minutes. Note: This prevents the yolks from overcooking.
  4. Transfer eggs to an ice bath for 10 minutes until they are completely cold to the touch. This is a standard technique mentioned by [Serious Eats](https://www.seriouseats.com) to ensure easy peeling.
  5. Finely dice the celery and onions while the eggs chill.
  6. Peel the eggs and mash them in a bowl using a fork until they are the consistency you prefer. I like a few chunks left in mine.
  7. Stir in the mayonnaise, mustard, and lemon juice until the mixture is velvety.
  8. Fold in the celery, onions, paprika, salt, and pepper until everything is evenly distributed.