Classic egg salad

Ingredients

• 8 eggs
• 1 stalk celery
• ½ red pepper
• ½ medium onion
• 4 Tbsp mayonnaise
• 2 Tbsp Dijon mustard
• ½ teaspoon smoked paprika, plus a sprinkle for garnish
• chopped chives for garnish

To boil the eggs

• Place the eggs in a medium saucepan and cover with cold water. The water should cover the eggs by about 1 inch.
• Heat the eggs on medium-high heat until the water boils.
• Boil for one minute.
• Take the eggs off the heat, cover the pan with a lid, and let sit for 15 minutes.
• Remove the eggs from the pan and plunge them into cold water (the colder the better). This makes them easier to peel!

To make the salad

• Peel the hard-boiled eggs and chop each egg into about 8-10 pieces.
• Finely chop the celery, red pepper, and onion.
• Mix mayonnaise and Dijon mustard in a bowl.
• Add the celery, onion, and mustard/mayonnaise to the chopped eggs and mix.
• Serve on top of salad greens and garnish with a sprinkle of smoked paprika and chopped chives.