Instructions

• Place 8 eggs in a single layer in a saucepan and cover with cold water by about 1 inch. Bring to a boil over medium-high heat, then reduce to a simmer and cook 10 minutes for hard‑boiled eggs.
• Remove the eggs from the hot water and transfer to an ice bath or run under cold water until completely cool (about 5 minutes). Peel the eggs.
• Chop the peeled eggs to your preferred chunkiness and place them in a large salad bowl.
• Add 2 Tbsp celery (finely chopped), 3 Tbsp red onion (finely chopped), 3 Tbsp dill (chopped), and 3 Tbsp chives (chopped) to the bowl with the eggs; gently toss to combine.
• In a separate bowl, whisk together 1/3 cup mayonnaise, 2 tsp lemon juice, 2 tsp Dijon mustard, 1/2 tsp paprika, 1/2 tsp salt, 1/4 tsp ground pepper, and 1 garlic clove (minced) until smooth.
• Pour the dressing over the egg mixture and gently fold until the eggs and vegetables are evenly coated. Taste and adjust seasoning if desired, then serve.