Perfectly hard-boiled eggs, cooled until firm and chopped into hearty pieces, form the base of this bright, herby salad. Fresh dill, crisp celery, and minced red onion add crunch and color in every bite, while Dijon mustard and a splash of apple cider vinegar bring a tangy edge that cuts through the richness. A pinch of cayenne gives it a little warmth if you want it, and the whole thing comes together in one bowl with barely any hands-on effort. It's a simple, whole-foods lunch you can pile onto lettuce cups or eat straight from the bowl, and it holds up well in the fridge for a few days of easy meals. This one is a solid, reliable pick for a Whole30 kitchen.
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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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