Hard-boiled eggs are the heart of this one, chopped into a mix of crumbles and chunks so every bite has real texture instead of a smooth mash. Crisp celery, minced red onion, and fresh chives add crunch and color, while a touch of Dijon mustard and a squeeze of lemon juice brighten the whole bowl. Freshly ground black pepper and an optional dusting of paprika round out the flavor without overcomplicating things. It comes together in under 20 minutes of active work and keeps well in the fridge for a couple of days, making it an easy make-ahead lunch. Built around eggs, herbs, and bright acidity rather than heavy or processed extras, it's a simple, wholesome option that fits comfortably into a Mediterranean-style way of eating.
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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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