Tip : For creamy yolks without a green ring, use the lower end of the time range.
Once done, transfer the eggs immediately to a bowl of ice water and let them sit for 5–10 minutes to stop the cooking process and make peeling easier.
Step 2: Prepare the Eggs
Gently tap each egg against a hard surface to crack the shell, then peel under running water to remove any stubborn bits.
Dice the peeled eggs into small, uniform pieces—this ensures even mixing and texture.
Step 3: Make the Dressing
In a mixing bowl, whisk together the mayonnaise , Dijon mustard , white wine vinegar , salt , and pepper until smooth.
Stir in the chopped herbs (chives, dill, or parsley), garlic powder , and a dash of hot sauce if using.
Step 4: Combine Everything
Add the diced eggs to the dressing mixture and fold gently to combine. Be careful not to mash the eggs too much—you want some texture!
Taste and adjust the seasoning if needed. Add more vinegar or lemon juice for tanginess, or extra herbs for freshness.
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