Classic Egg Salad

**Boil the Eggs:** Place eggs in a single layer in a medium saucepan. Cover with cold water by at least an inch. Bring the water to a rolling boil over high heat. Once boiling, immediately remove the pan from the heat, cover, and let stand for 12-15 minutes (for firm, fully cooked yolks).

While the eggs are cooking, prepare an ice bath by filling a large bowl with ice and cold water.

After the resting time, immediately transfer the cooked eggs to the ice bath using a slotted spoon. Let them cool completely for at least 5-10 minutes. This stops the cooking process and helps with easier peeling.

Once the eggs are completely cool, gently tap each egg on a hard surface to crack the shell all over. Carefully peel the eggs under cool running water. Discard the shells.

**Prepare the Egg Salad:** On a cutting board, roughly chop the peeled hard-boiled eggs into small, uniform pieces. You can also use an egg slicer or a pastry blender for this step.

Transfer the chopped eggs to a medium mixing bowl. Add the mayonnaise, finely diced celery, minced red onion (or chives), Dijon mustard, salt, and black pepper.

Gently fold all ingredients together until well combined and creamy. Be careful not to overmix, as this can make the egg salad pasty.

Taste the egg salad and adjust seasonings as needed. You might want more salt, pepper, or a touch more mustard or mayonnaise to achieve your desired flavor and consistency.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving. Chilling allows the flavors to meld and the salad to firm up slightly.

Serve classic egg salad on toasted bread, in lettuce wraps, with crackers, or as part of a salad plate. Garnish with a sprinkle of paprika if desired.