Ingredients:

  • 4 large eggs (approx. 240g)
  • 2 tablespoons mayonnaise (30g)
  • 1 teaspoon Dijon mustard (5g)
  • 1 tablespoon fresh lemon juice (15ml)
  • 2 green onions, finely chopped (approx. 30g)
  • ¼ cup celery, finely diced (40g)
  • Salt, to taste (approx. 1/4 teaspoon)
  • Black pepper, to taste (approx. 1/4 teaspoon)
  • 2 tablespoons fresh parsley, chopped (approx. 10g)
  • Optional: Paprika for sprinkling

Instructions:

  1. Place eggs in a saucepan and cover with cold water until submerged.
  2. Bring to a boil over high heat.
  3. Once boiling, cover, remove from heat, and let sit for 10 minutes.
  4. While eggs are cooking, chop green onions and celery.
  5. Chop fresh parsley if using.
  6. Prepare a mixing bowl for the salad dressing.
  7. Once eggs are done, transfer them to an ice bath to cool for 5 minutes.
  8. Peel the cooled eggs and chop them into small pieces.
  9. In a mixing bowl, combine mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Whisk until smooth.
  10. Add chopped eggs, green onions, celery, and parsley. Gently fold until well combined.
  11. Taste and adjust seasoning if necessary.
  12. Transfer to a serving bowl and sprinkle with paprika if desired.