Ingredients

The following ingredients have 6 Servings
  • 12 large eggs
  • 1 teaspoon salt
  • 1/4 teaspoon fresh cracked black pepper
  • 1/4 cup finely chopped celery, ((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)
  • Pinch of paprika

Instruction

  • Carefully add eggs to a large pot. Fill pot to cover eggs with cold water at least 1-inch above eggs.
  • 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.
  • Transfer eggs to a bowl filled with cold water and let cool for about 5 minutes.
  • Peel eggs and chop into quarters.
  • Transfer chopped eggs to a medium-sized serving bowl. Season with salt and pepper.
  • Gently fold in mayonnaise, Dijon mustard, horseradish, celery, chopped herbs and a pinch of paprika. Taste test and adjust seasonings, if needed.