This egg salad is all about bright, fresh flavor: hard-boiled eggs chopped into hearty pieces, folded with tangy Dijon mustard, a splash of apple cider vinegar, and a generous handful of fresh dill. Crunchy celery and minced red onion add texture and a little bite, while a pinch of cayenne gives it a subtle kick if you want it. The eggs cook up perfectly tender with an 11-minute simmer and an ice bath, so you get clean, easy-to-peel results every time. It's a light, protein-packed dish built on real, simple ingredients like herbs, vegetables, and eggs rather than anything processed or heavy. Scoop it onto greens, into a wrap, or eat it straight from the bowl — it holds up well in the fridge for a few days, making it a smart make-ahead option. This one fits naturally into a Mediterranean-style way of eating, thanks to its emphasis on fresh produce and simple, wholesome preparation.
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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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