3 tablespoons mayonnaise (use the highest quality possible, homemade if you can manage it)
1/4 teaspoon kosher salt
1/8 teaspoon ground pepper
1 teaspoon of dijon mustard
4 perfectly cooked boiled eggs, peeled (see note below*)
1/2 cup diced celery, using tender center hearts and a bit of the center leaves
In a small mixing bowl, combine the mayonnaise, salt, pepper, and mustard together with a fork. Coarsely chop the eggs and place in the the bowl. Stir well and break up any overlarge pieces with the back of a spoon. The texture should have a chunky heft while still being easy to consume. Stir in the celery and dill. Taste and add salt and pepper if desired. Serve atop bibb lettuce leaves as a salad with crackers, or place on two slices of bread (we used a 3-seed loaf) with a touch more mayo and/or dijon on the bread, plus lettuce and tomato for a sandwich. (Serves 3)
*Note: For perfectly cooked boiled eggs, place 4 eggs in a medium saucepan. Cover eggs with cold water and place on stove over high heat. When water comes to a full boil, turn off heat and tightly cover pan with a lid. Allow eggs to sit in hot water for 10 minutes then remove eggs and cool for 15 minutes. Peel (see tip below) or refrigerate for future use. Peeling tip--place whole boiled egg on cutting board and use a sharp knife to cut the egg in half, slicing crosswise (horizontally), with the shell on. Use a spoon to scoop into each half of the the egg, which should easily slide out.