Ingredients

• Hard-boiled eggs 8 large: These are the heart of the recipe and give the salad its rich, creamy texture. You can chop them chunky for more texture or finer for a smoother salad.
• Celery 2 ribs finely chopped: Adds cool crunch and keeps the salad from feeling too heavy. You can swap in finely chopped cucumber or a little diced dill pickle for a different kind of crunch.
• Red onion 2 tablespoons finely chopped: Gives a little bite and color. Sweet onion or green onion works well if you want a milder flavor.
• Fresh chives 2 tablespoons chopped: Adds a soft onion flavor that makes the salad taste fresh. Green onion is a simple substitute.
• Fresh dill 1 tablespoon chopped: Brings that classic deli-style flavor. Parsley can work if dill is not your favorite, but dill really makes it shine.
• Mayonnaise 1/3 cup: Makes the dressing smooth and creamy. Use full-fat for the richest texture, or use part plain Greek yogurt for a lighter twist.
• Dijon mustard 2 teaspoons: Adds tang and depth. Yellow mustard works in a pinch, but Dijon gives a smoother, more rounded flavor.
• Lemon juice 1 teaspoon: Brightens the dressing and balances the richness. A small splash of pickle juice can work if you do not have lemon.
• Paprika 1/4 teaspoon: Adds mild warmth and color. Smoked paprika gives a slightly deeper flavor.
• Garlic powder 1/4 teaspoon: Adds savory flavor without overpowering the eggs. A tiny bit of grated fresh garlic can work, but keep it light.
• Salt 1/2 teaspoon or to taste: Helps every ingredient taste more like itself. Start small, then adjust after chilling.
• Black pepper 1/4 teaspoon: Adds a gentle kick and rounds everything out.