Perfectly hard-boiled eggs get chopped into a mix of small crumbles and hearty chunks, then folded together with crisp celery, minced red onion, and fresh chives for a pop of color and crunch in every bite. A tangy blend of Dijon mustard and fresh lemon juice brightens the whole thing up without weighing it down. This one comes together with basic, whole-food ingredients and simple technique — boil, chop, fold — so there's nothing fussy about it. A light dusting of paprika on top adds a nice finishing touch if you're serving it right away. It's a satisfying, protein-packed option that fits neatly into a Whole30 kitchen, whether you're piling it onto lettuce cups or eating it straight from the bowl.
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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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