Ingredients:

  • 8 large eggs
  • ½ cup (120 ml) full-fat Mayonnaise
  • 2 tablespoons (30 ml) Dijon Mustard
  • 1 teaspoon (5 ml) Yellow Mustard
  • 1 teaspoon (5 ml) White Wine Vinegar
  • 2 tablespoons (30 ml) Sweet Pickle Relish, drained
  • ½ cup (60 g) Celery, finely diced
  • ½ teaspoon Fine Sea Salt
  • ¼ teaspoon Freshly Ground Black Pepper
  • ½ teaspoon Smoked Paprika (for garnish)
  • 1 tablespoon (5 g) Fresh Chives, finely chopped (for garnish)

Instructions:

  1. Cook the eggs: Place eggs in the saucepan, cover with cold water, bring to a rolling boil, then immediately cover, remove from heat, and let stand for 10 minutes.
  2. Chill & Peel: Immediately transfer eggs to an ice bath to stop cooking. Once cool, carefully peel all 8 eggs.
  3. Separate Yolks: Slice the cooked eggs in half lengthwise. Gently scoop all the yolks into the large mixing bowl, reserving the egg whites.
  4. Mash the Yolks: Using a fork or masher, thoroughly mash the yolks until fine and crumbly.
  5. Create the Dressing: Add the mayonnaise, Dijon mustard, yellow mustard, vinegar, and relish to the mashed yolks. Whisk vigorously until the mixture is smooth and creamy.
  6. Chop the Whites: Finely chop the reserved egg whites into small, even dice (about ¼-inch pieces).
  7. Combine & Fold: Add the chopped egg whites and the finely diced celery to the yolk mixture. Gently fold everything together until just combined.
  8. Season & Rest: Stir in the salt and pepper. Taste and adjust seasoning. Cover and chill for at least 30 minutes to allow flavors to meld.
  9. Serve: Before serving, transfer to a clean bowl, sprinkle generously with smoked paprika and fresh chives.