Perfectly hard-boiled eggs, chopped into a mix of crumbles and chunks for the best bite, get folded with tangy Dijon mustard and a bright splash of lemon juice until everything is evenly coated. Crisp celery, minced red onion, and fresh chives add crunch and a little sharpness to every forkful, with a dusting of paprika on top if you're feeling fancy. It's the kind of no-fuss lunch that comes together in under half an hour, mostly hands-off while the eggs cook and cool. Simple, classic, and endlessly versatile — pile it on toast, scoop it with crackers, or eat it straight from the bowl. This one is a solid, satisfying choice for a dairy free kitchen, no extra thought required.
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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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