Ingredients

6 organic eggs
¼ cup organic celery, very finely minced
2 tbsp organic red onion, very finely minced
2 tbsp organic scallion, thinly sliced
2 tbsp avocado oil mayo (Chosen Foods)
1/2 tsp yellow mustard
1/2 tsp dijon mustard
1–1½ tbsp fresh dill, finely chopped
½ tsp sea salt, plus more to taste
¼ tsp black pepper, plus more to taste

optional:
‍tiny lemon squeeze

Steps

Cook the eggs. Bring a pot of water to a boil and gently add the eggs. Boil 10 minutes, then transfer immediately to an ice bath for 10 minutes. Peel and fully cool.

Chop eggs by hand; do not mash. The whites should be cut into small, even pieces, and the yolks should be lightly broken, not whipped into paste.

Prep the veggies. Celery and red onion should be minced very finely. The scallions should be thin and delicate. And the dill should be finely chopped with no stems. Erewhon’s egg salad is subtle; there are no big crunchy bites of these items.

Mix gently (the order matters). In a bowl, combine eggs, celery, red onion, scallion, dill, salt + pepper. Fold gently. Then add the mayo and mustard and fold again just until coated.

Taste and adjust only as needed: pinch of salt, extra mustard, tiny lemon squeeze.