Perfectly hard-boiled eggs, cooled just enough to peel cleanly, get chopped into a mix of small crumbles and hearty chunks for the best bite. Creamy mayonnaise and sharp Dijon mustard bring everything together, brightened with a squeeze of fresh lemon juice and a pop of crunch from finely diced celery and red onion. Fresh chives and an optional dusting of paprika finish it off with color and a mild peppery lift. Fold gently rather than mash and you get that ideal texture — creamy in places, still chunky in others. It's a quick, no-cook-beyond-the-eggs lunch that comes together in one bowl and holds up well in the fridge for a couple of days, making it an easy, reliable option for a gluten free spread.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
