6 eggs, room temperature
1/4 cup red onion, finely diced
1/4 cup celery, finely diced
1/4 cup mayonnaise
1/4 cup sour cream
1 tbsp Dijon or yellow mustard
2 tbs parsley, finely diced
2 tbs chives, finely diced
1 tsp lemon juice
1 1/2 tsp smoked paprika
1/2 cup crispy bacon, chopped
salt and pepper, to taste
Bring a pot of water to a boil. Then turn the heat to low so there’s no bubbles. Use a skimmer to slowly and gently place the eggs in the pot. Turn the heat back to high and boil the eggs for 12 minutes.
Transfer the eggs to an ice water bath for a few minutes to stop the cooking process and cool.
Once your eggs are cool to touch, peel and discard the eggs shells.
Cut the hard boiled eggs to your desired size (I prefer a medium dice).
Add the eggs, red onion, celery, chives, parsley, mayonnaise, sour cream, Dijon mustard, and lemon juice to bowl and stir all ingredients together. Season with paprika, salt and pepper. Add crispy bacon and mix gently.
Serve on its own, on bread or in a wrap and enjoy!