Egg Salad

Ingredients

• 8 large eggs
• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 2 celery stalks, finely diced
• 2 tablespoons chives, chopped
• Salt and black pepper to taste
• Paprika for garnish (optional)

Instructions

1. 1Place the eggs in a pot, cover with cold water, and bring to a boil over medium-high heat.
2. 2Once boiling, cover the pot, remove from heat, and let the eggs sit for 10 minutes.
3. 3Drain and cool the eggs in ice water, then peel and chop them into small pieces.
4. 4In a bowl, mix the chopped eggs with mayonnaise, Dijon mustard, celery, and chives.
5. 5Season with salt and pepper, sprinkle with paprika if using, and serve chilled or at room temperature.

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