This zesty egg salad is a delightful twist on the classic recipe, perfect for a quick and flavorful meal.
Place the eggs in a saucepan and cover them with water.
Adding a pinch of salt to the water can help prevent the eggs from cracking.
Bring the water to a boil, then remove the saucepan from heat and let the eggs sit in the hot water for 12 minutes.
Cover the saucepan with a lid to retain heat and ensure even cooking.
Drain the hot water and cool the eggs under cold running water before peeling them.
Peeling the eggs under running water can make the process easier.
Chop the peeled eggs into small pieces and place them in a mixing bowl.
Use a fork to mash the eggs slightly if you prefer a creamier texture.
Dice the celery stick into small pieces and add it to the bowl with the eggs.
Ensure the celery is finely diced for a consistent texture.
Mix the mayonnaise, Dijon mustard, smoked paprika, dried dill weed, and cayenne pepper in a small bowl.
Taste the dressing and adjust the seasoning to your preference before mixing it with the eggs.
Combine the dressing with the chopped eggs and celery, stirring until well mixed.
Fold the mixture gently to avoid breaking the egg pieces too much.
Serve the egg salad chilled, garnished with a sprinkle of paprika or fresh dill if desired.
Chilling the salad for at least an hour enhances the flavors.
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