Servings: 4 people For the Salad: 8 hard-boiled eggs 2 Tbsp celery, finely chopped 3 Tbsp red onion, finely chopped 3 Tbsp dill, chopped 3 Tbsp chives, chopped For the Dressing: 1/3 cup mayonnaise 2 tsp lemon juice 2 tsp Dijon mustard 1/2 tsp paprika 1/2 tsp salt 1/4 tsp ground pepper 1 garlic clove, minced
Cook eggs and cool. Once cooled,
peel and chop eggs (we like ours chunky) and place into a salad bowl.
Add finely chopped celery, red onion, dill and chives.
In a separate bowl, combine the ingredients for the dressing.
Gently stir the dressing into the egg salad until coated and serve.