A Chef’s Secret for the Best Egg Salad – Creamy, Flavorful & Perfectly Balanced

 Ingredients.
6 large eggs (room temperature—peels easier!).
⅓ cup (80 g) mayonnaise (full-fat for creaminess).
1 tsp Dijon mustard (for depth and tang).
1 tbsp juice from fresh lemon (brightens the richness).
¼ cup (40 g) celery, finely diced (for crunch).
2 tbsp red onion or shallot, minced (the sharpness cuts through fat).
1 tbsp fresh dill or chives, chopped (herbal lift).
½ tsp smoked paprika (chef’s tip for warmth and depth).
Salt and freshly cracked black pepper, to taste.
Optional: 1 tsp capers or sweet pickle relish (for briny pop).