Ingredients:
- 5 large eggs
- ¼ cup extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon dried parsley
- 1 teaspoon dried chives
- 1 teaspoon dried celery seed
- Salt and pepper to taste
- Optional: a pinch of smoked paprika
Instructions:
- Place the eggs in a saucepan and cover them with cold water.
- Bring the water to a boil over medium-high heat.
- Once boiling, cover the saucepan and remove it from the heat. Let the eggs sit for 10-12 minutes.
- Drain the hot water and transfer the eggs to a bowl of ice water. Let them cool completely before peeling.
- Peel the cooled eggs, place them in a medium bowl and mash them into small pieces.
- In a cruet, mix together the extra virgin olive oil, Dijon mustard, dried seasoning, lemon juice, salt, and pepper until well combined.
- Gently mix everything together until the eggs are well coated with the dressing.
- Taste the egg salad and adjust the seasoning with more salt and pepper if needed.
- If desired, sprinkle a pinch of smoked paprika on top for extra flavor.
- Serve the egg salad on a bed of lettuce, as a sandwich filling, or with crackers.