Hard-boiled eggs, chopped into a mix of small crumbles and hearty chunks, are the heart of this classic salad — no meat, poultry, or fish anywhere in sight. Creamy mayonnaise gets a sharp lift from Dijon mustard and a bright squeeze of lemon juice, while diced celery, minced red onion, and fresh chives add crunch and color throughout. A dusting of paprika on top gives it that old-school deli finish, and the whole thing comes together in one bowl with minimal fuss. It's the kind of simple, protein-packed dish that works equally well piled on toast, scooped with crackers, or eaten straight from the bowl with a spoon. This one's an easy, satisfying staple to keep on rotation for a vegetarian kitchen.
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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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