Celery Boats Recipe

Ingredients

• 4 large eggs
• ¼ cup mayonnaise or Copycat Baconnaise
• 1 tablespoon Dijon mustard
• 1½ teaspoons chopped fresh dill or your favorite herb
• 1 teaspoon paprika
• Fine sea salt and fresh ground black pepper to taste
• 8 large stalks celery
• 16 pitted black olives
• Fresh dill, for garnish

1. Place the eggs in a saucepan and cover with cold water. Bring the water to a boil, cover, and remove from the heat. Let the eggs stand in the hot water for 10 to 12 minutes. Remove the eggs from the hot water, place in a bowl of ice water to cool, and peel. Slice the eggs into ¼-inch rounds.
2. Pop the yolks of 16 of the slices and reserve the whites to make sails. In a large bowl, combine the rest of the egg slices and yolks, mayonnaise, mustard, dill, paprika, and salt and pepper. Mash well with a fork or wooden spoon.
3. With a vegetable peeler, cut a thin slice down the length of the rounded side of each celery rib so that the celery ribs can lie open side up without rocking. Cut the celery ribs into sixteen 3-inch-long pieces and fill with the egg salad.
4. Place an olive inside each reserved slice of egg white. Place a toothpick through the one side of the egg white, the olive, and the other side of the egg white, so it holds its shape.
5. Stick the toothpick with the egg white sail into the edge of a celery boat. Garnish with sea salt and dill.