Start by placing your farm-fresh eggs in a pot. Cover them with water, making sure there’s about an inch above the eggs. Turn on high heat until it boils. Once you see bubbles, cover and remove from heat.

Set a timer for 12 minutes. This method gives you perfectly cooked yolks without a grayish tint.

While your eggs are cooking, fill a large bowl with ice and cold water. Once the timer goes off, transfer the eggs into the ice bath. Let them sit for about 5-10 minutes. This not only stops the cooking process but also makes peeling them a breeze.

Now comes the moment of truth. Gently tap each egg on a surface to crack the shell. Start peeling from the wider end for the best results. You’ll want to be careful here; no one likes a bumpy egg salad thanks to shell bits.

Once peeled, chop the eggs into large chunks. In a large mixing bowl, add in your eggs. Now, let’s add the other ingredients: mayonnaise, Dijon mustard, champagne vinegar, and lemon juice. Fold them in gently to keep some of the chunky texture.

Next, it’s time to add your veggies—celery, red onion, tarragon, and chives. Gently mix them with the egg mixture. This is where you can adjust the textures as you please.

Sprinkle in the smoked paprika, sea salt, and black pepper. Taste as you go. You might decide to add a pinch more salt or a drop more vinegar. Personal preferences vary, so feel free to adjust!

Once combined, let the salad chill in the refrigerator for about 30 minutes. This waiting period helps the flavors meld together.

Now comes my favorite part—serving it up! Whether you spread it on toasted bread or serve it on a bed of greens, you can’t go wrong. I often enjoy mine in the classic sandwich form, but sometimes I whip out crisp lettuce leaves for a low-carb option. Yum!