Step-by-Step Instructions
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Boil & Chill: Place cold eggs in a saucepan and cover with cold water by 1 inch. Bring to a full rolling boil over high heat, cover, remove from heat, and let sit for exactly 10 minutes. Transfer immediately to an ice bath for 10 minutes.
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Peel & Prep: Roll eggs to crack shells and peel under cool running water. Pat dry. Roughly chop 6 of the eggs and mash the remaining 2 with a fork for optimal texture binding.
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Whisk Dressing: In a small bowl, whisk together mayonnaise, Greek yogurt, mustard, lemon juice, salt, and pepper.
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Combine: In a medium bowl, gently fold the eggs, celery, drained red onion, herbs, and dressing together with a spatula.
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Rest & Serve: Cover and refrigerate for 20–30 minutes before serving to let flavors meld.
Chef Tips & Recipe Profile
| Metric / Profile | Specification |
| Total Time | Under 20 minutes |
| Prep Secret | Chop 6 eggs, mash 2 eggs for creamy structure with distinct chunks. |
| Refrigeration | Store in an airtight container for up to 4 days. |
| Wateriness Prevention | Pat peeled eggs, minced celery, and onions completely dry before mixing. |
Substitutions & Variations
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Lighter / Dairy-Free: Use all Greek yogurt or substitute avocado mayonnaise.
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Alternative Crunch: Replace celery with finely diced cucumber (seeded/patted dry) or jicama.
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Flavor Boosts: Add a pinch of curry powder, tarragon, basil, crumbled feta, or pesto.
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