It starts with how you treat the eggs. Instead of boiling them violently, they’re gently simmered, then cooled so the whites stay tender and the yolks remain golden and creamy, not chalky. Chopped to your preferred size, they become the canvas: rustic chunks for a hearty sandwich, or a fine mince that spreads like a luxurious, savory butter over warm toast or crackers. Every cut changes the final character of the dish.
Then comes the dressing that quietly makes everything sing. Mayonnaise, Dijon mustard, and a squeeze of lemon juice create a smooth, bright base that clings to every piece without feeling heavy. A pinch of salt and freshly ground black pepper keeps the flavors honest, while optional red onion, chives, or parsley add a gentle lift instead of stealing the spotlight. After a short rest in the fridge, the flavors meld, and what was once a humble lunch suddenly feels like something worth slowing down for.
