🛒 Ingredients
6 large eggs
⅓ cup (80g) mayonnaise (full-fat for best texture)
1 tsp Dijon mustard (adds depth and tang)
1 tbsp fresh lemon juice (brightens everything up)
¼ cup (40g) celery, finely diced (for crunch)
2 tbsp red onion or shallot, minced (sharpness cuts richness)
1 tbsp fresh dill or chives, chopped (herbal freshness)
½ tsp smoked paprika (chef’s secret for warmth)
Salt & freshly cracked black pepper to taste
Optional: 1 tsp capers or relish for briny pop
🔥 Pro Tip: Use room-temperature eggs — they peel easier!
👩🍳 Step-by-Step Instructions (Chef’s Method)
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