The Perfect Egg Salad

Ingredients

• 12 large eggs
• 1 teaspoon salt
• 1/4 teaspoon cracked pepper
• 1/4 cup celery (finely chopped, or dill pickles)
• 1/3 cup whole egg mayonnaise (or Japanese mayo)
• 2 tablespoons dijon mustard
• 1 tablespoon horseradish
• 3 tablespoons fresh dill (finely chopped)
• 2 tablespoons fresh chives (finely chopped)
• 1 tablespoon fresh parsley (finely chopped)
• 1 pinch paprika

Instructions

1. 1

   Carefully add eggs to a large pot. Fill pot to cover eggs with cold water at least 1-inch above eggs.

2. 2

   Bring to a rapid boil over medium heat. Let boil for 1 minute, then cover with lid and remove from heat. Let the eggs stand in the hot water for 10-12 minutes. DO NOT LIFT OR REMOVE LID.

3. 3

   Transfer eggs to a bowl filled with cold water and let cool for about 5 minutes.

4. 4

   Peel eggs and chop into quarters.

5. 5

   Transfer chopped eggs to a medium-sized serving bowl. Season with salt and pepper.

6. 6

   Gently fold in mayonnaise, Dijon mustard, horseradish, celery, chopped herbs and a pinch of paprika. Taste test and adjust seasonings, if needed.