Ingredients

The following ingredients have 4 Servings
  • 8 large eggs (cold)
  • 4 cups cold water (plus more for boiling)
  • 4 cups ice cubes
  • ½ cup mayonnaise
  • 1 tablespoon dijon mustard
  • 2 teaspoons lemon juice
  • ¼ cup celery (¼" dice)
  • 1 tablespoon red onion (minced)
  • 1 teaspoon chopped chives
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

Instruction

  • Boil the Eggs - In a large pot, add enough water to cover the eggs by 1-inch. Bring water to a low boil, around 200°F (93°C). Carefully place the eggs in the hot water, and boil for 30 seconds. Place the lid on the pot and reduce the heat to low. Cook on a low simmer for 12 minutes.
  • Chill the Eggs - In a medium bowl, add 4 cups of water and ice to make an ice bath. Once the eggs are done cooking, immediately transfer them to the ice bath and chill for 15 minutes.
  • Peel and Chop - Crack the shell and peel the cooled eggs. Use a chef’s knife to chop the hard-boiled eggs coarsely.
  • Mix - In a medium bowl, combine chopped eggs, mayonnaise, mustard, lemon juice, celery, red onion, chives, salt, and pepper—season with salt and pepper to taste.