Savory Egg Salad

Instructions

1. Step 1

   Place the eggs in a saucepan and cover them with cool water. Bring to a boil over high heat, reduce to low heat, and simmer until the yolks are fully set.

   Timer: 10 min (fixed)

   Ingredients used: 8.0 piece Egg

   Cookware: saucepan

2. Step 2

   Transfer the eggs with a slotted spoon to a mixing bowl filled with ice water. Let them cool completely.

   Timer: 5 min (fixed)

   Cookware: mixing bowl, slotted spoon

3. Step 3

   Peel the cooled eggs, then chop them into bite-size pieces.

   Cookware: Chef Knife, cutting board

4. Step 4

   Empty and dry the mixing bowl. Stir together the mayonnaise, Dijon mustard, celery, scallions, lemon juice, salt, black pepper, and paprika.

   Ingredients used: 1.0 gr Black Pepper, 60.0 gr Celery, 15.0 gr Dijon Mustard, 10.0 ml Lemon Juice, 90.0 gr Mayonnaise, 1.0 gr Paprika, 3.0 gr Salt, 2.0 piece Scallion

   Cookware: mixing bowl, rubber spatula

5. Step 5

   Add the chopped eggs to the dressing and fold gently until evenly coated.

   Cookware: mixing bowl, rubber spatula

6. Step 6

   Serve immediately, or cover and refrigerate at 4°C or colder until serving.

   Cookware: mixing bowl