Ingredients
- 8 large pasture-raised eggs
- ⅓ cup avocado oil mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh chives, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon fresh dill, chopped
- 1 celery stalk, finely diced
- 2 tablespoons finely diced red onion
- ½ teaspoon sea salt
- ¼ teaspoon freshly cracked black pepper
- ¼ teaspoon smoked paprika
- Optional garnish:
- Extra chives
- Fresh dill sprigs
- Smoked paprika
- Microgreens
Instructions
- Bring a pot of water to a gentle boil. Carefully lower in all 8 eggs. Cook exactly 10–11 minutes. Transfer eggs immediately into an ice bath. Peel the eggs.
- Chop eggs into medium chunks, keeping some larger pieces for texture. Finely dice the 1 stalk celery and 2 tbsp red onion. Chop 2 tbsp fresh parsley, 2 tbsp chives, and 1 tsp dill.
- In the white ceramic mixing bowl, combine: 1/3 cup avocado oil mayo, 1 tbsp Dijon mustard, 1 tbsp lemon juice, 1/2 tsp salt, 1/4 tsp pepper, 1/4 tsp smoked paprika. Stir until creamy.
- Fold in celery, onion, herbs, and chopped eggs. Mix gently without over-mashing. Chill 20 minutes.
- Spoon into a rustic ceramic serving bowl. Garnish with fresh herbs, paprika, and microgreens. Serve with cucumber slices, lettuce cups, seed crackers if desire.
