30 minutes allows all the flavors to blend.
Ingredients
For the Egg Salad
6 large eggs
⅓ cup full-fat mayonnaise
1 tablespoon Dijon mustard
¼ cup finely diced celery
2 tablespoons finely diced red onion or sweet onion
1 tablespoon finely chopped fresh chives or dill
¼ teaspoon kosher salt, or to taste
¼ teaspoon freshly ground black pepper
1 small pinch of paprika
Optional Lighter Substitution
For a slightly lighter and tangier dressing, replace half of the mayonnaise with plain full-fat Greek yogurt. The texture will be a little
