Perfectly hard-boiled eggs, cooled and chopped into a mix of small crumbles and hearty chunks, form the base of this classic egg salad. Crisp celery, minced red onion, and fresh chives bring color, crunch, and a little bite, while a touch of Dijon mustard and a squeeze of bright lemon juice tie everything together with a tangy edge. A dusting of paprika on top adds warmth and a pop of color without overpowering the fresh, simple flavors underneath. The texture stays loose and creamy rather than mashed, so every bite has real dimension. It's a quick, satisfying dish built on whole, real ingredients, and it fits neatly into an anti-inflammatory way of eating. Scoop it onto greens, tuck it into lettuce cups, or eat it straight from the bowl — it holds well in the fridge for a couple of days, making it an easy one to prep ahead.
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Place the eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a full boil over medium-high heat, then immediately remove from the heat, cover, and let sit for 11 minutes.
Transfer the eggs to a bowl of ice water and let cool for at least 10 minutes, until completely cold to the touch.
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