Perfectly hard-boiled eggs, cooled and peeled, get chopped into hearty pieces and folded together with tangy Dijon mustard and a bright splash of apple cider vinegar. Fresh dill, crisp celery, and minced red onion add color, crunch, and a punch of flavor in every bite, while a pinch of cayenne brings just enough heat to keep things interesting. The texture stays chunky and satisfying rather than mashed smooth, so you get real bites of egg in every scoop. It comes together in under 20 minutes of active work and keeps well in the fridge for a few days, making it an easy one to prep ahead. This simple, whole-foods dish is a solid choice for a Paleo 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. Peel the eggs and pat dry.
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