Ingredients
12large eggs
1tspsalt
¼tspblack pepper,freshly cracked
¼cupcelery,finely chopped, or dill pickles
⅓cupwhole egg mayonnaise,or Japanese mayo
2tbspDijon mustard
1tbsphorseradish
3tbspfresh dill,finely chopped
2tbspfresh chives,finely chopped
1tbspfresh parsley,finely chopped
paprika,pinch
Preparation
Carefully add eggs to a large pot. Fill pot to cover eggs with cold water at least 1-inch above eggs.
Bring to a rapid boil over medium heat. Let boil for 1 minute, then cover with lid and remove from heat. Let the eggs stand in the hot water for 10 to 12 minutes. Do not lift or remove lid.
Transfer eggs to a bowl filled with cold water and let cool for about 5 minutes.
Peel eggs and chop into quarters.
Transfer chopped eggs to a medium-sized serving bowl. Season with salt and pepper.
Gently fold in mayonnaise, Dijon mustard, horseradish, celery, chopped herbs and a pinch of paprika. Taste test and adjust seasonings, if needed.
