Perfectly jammy eggs, boiled for eleven minutes and cooled until just set, get roughly chopped so you keep those good chunky bites instead of a mushy mash. Tangy Dijon mustard and a splash of apple cider vinegar build a bright, punchy dressing, while fresh dill, crisp celery, and minced red onion add crunch and a little herbal lift throughout. A pinch of cayenne brings just enough heat to keep things interesting without overpowering the dill. It all folds together into a creamy, textured salad that's equally good scooped onto crackers, piled into lettuce cups, or eaten straight from the bowl with a fork. Simple pantry seasonings and fresh produce do all the work here, making this a reliably solid choice for a gluten free lunch rotation. It also keeps well for a few days in the fridge, so it's easy to make ahead for quick meals throughout the week.
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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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