Ingredients:

  • 6 large Eggs
  • 2 cups Water for steaming
  • 2 cups Ice cubes for ice bath
  • 1/3 cup high-quality Mayonnaise
  • 1 tbsp Dijon Mustard
  • 1 tsp Fresh Lemon Juice
  • 1/4 tsp Fine Sea Salt
  • 1/4 tsp Cracked Black Pepper
  • 1/4 cup Celery, finely diced
  • 1 tbsp sweet or dill relish
  • 1 tbsp fresh Chives or Dill, minced

Instructions:

  1. Place 1 inch of water in a saucepan and bring to a boil. Gently place cold eggs into a steamer basket or directly into the water. Cover tightly and steam for exactly 10 minutes. For easier peeling, use eggs that are a week old.
  2. Prepare an ice bath while eggs steam. Immediately transfer cooked eggs to the ice bath for 5 minutes to stop the cooking process and ensure easy peeling.
  3. Peel the eggs. Hand-dice half of the egg whites for texture, and set aside.
  4. In a large mixing bowl, whisk together mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth.
  5. Fold in the diced celery, relish, and minced herbs into the dressing base.
  6. Add the eggs to the dressing, mashing the yolks into the base while keeping the diced whites intact for a 'shattered' professional texture. Serve immediately or chill.