This creamy, dill-flecked egg salad checks every box for a meat-free lunch that still feels satisfying. Perfectly boiled eggs get chopped into hearty pieces, then folded with Dijon mustard, a splash of apple cider vinegar, crisp celery, and a hit of fresh dill so every bite has real texture and brightness. Minced red onion adds a sharp little bite, while a pinch of cayenne keeps things interesting without overwhelming the dish. It comes together in under 20 minutes of hands-on time and holds well in the fridge for a few days, making it a smart batch-make for sandwiches, lettuce wraps, or a scoop straight over greens. This is a reliable, protein-packed option to add to your vegetarian recipe rotation.
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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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