small air pocket is usually located.
Peeling under a gentle stream of cold water can help loosen stubborn pieces of shell. Once peeled, pat the eggs dry with a clean paper towel.
4. Chop the Eggs
Roughly chop the eggs into small, bite-sized pieces. Avoid mashing them completely. A good egg salad should contain visible pieces of white and yolk rather than having a completely smooth texture.
5. Prepare the Dressing
In a medium mixing bowl, whisk together the mayonnaise, Dijon mustard, salt, black pepper, and paprika until smooth and evenly combined.
Taste the dressing before adding the eggs. Add a little more mustard for tang, more black pepper for warmth, or another small pinch of salt if needed.
6. Fold Everything Together
Add the chopped eggs, diced celery, onion, and fresh herbs to the bowl.
Using a rubber spatula or large spoon, gently fold the ingredients together until the
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