Perfectly jammy hard-boiled eggs, cooled and chopped so you still get little pockets of texture, form the heart of this salad. Tangy Dijon mustard and a splash of apple cider vinegar bring the sharpness, while fresh dill, crisp celery, and a touch of minced red onion add crunch and brightness in every bite. A pinch of cayenne gives it a subtle kick if you want it, and the whole thing comes together in one bowl with barely any hands-on work. Pile it onto crackers, scoop it into lettuce cups, or eat it straight from the container — it holds well in the fridge for a few days, so it's easy to make ahead. This one's a genuinely solid pick for a dairy free lunch rotation, no fuss required.
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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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