Perfectly cooked eggs, chopped into hearty, bite-sized pieces, get folded with tangy Dijon mustard and a bright splash of apple cider vinegar for a dressing that clings to every bite without weighing it down. Fresh dill brings a cooling, herbal note, while crisp celery and finely minced red onion add crunch and a little bite in every forkful. A pinch of cayenne is optional but gives the whole thing a gentle, warming kick if you're after it. It's the kind of simple, protein-packed dish that comes together in under half an hour and tastes even better after a quick chill in the fridge. Scoop it onto greens, pile it into lettuce cups, or eat it straight from the bowl — it holds up well for a few days, so it's easy to make ahead. This one fits neatly into an anti-inflammatory way of eating, built from real, whole ingredients rather than anything processed or heavily refined.
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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. Peel the eggs and pat dry.
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