Serves 2.
4 large eggs
2 Tbsp mayonnaise (I like Hellmanns)
1/2 tsp Dijon mustard
1/2 tsp lemon zest
1 tsp chopped fresh dill weed
1 tsp chopped fresh flat-leaf parsley
1/4 tsp fresh black pepper
1/4 cup chopped celery (1 large stalk)
Place the eggs in a sauce pan, and cover by 1 inch with cold water. Bring to a boil over high heat. As soon as the water boils, cover the pot and remove from heat. Let sit for 13 minutes. Drain, soak in cold water until the eggs are cool enough to handle, and peel. Set aside.
In a mixing bowl, stir together the mayonnaise, mustard, lemon zest, dill, parsley and black pepper. Toss in the celery and the eggs. Use a fork to break the eggs up into rough pieces, and stir all ingredients together until well combined.
Serve immediately, or refrigerate until ready to serve. Can be made up to a day ahead.