Celery Root Salad

Method

1. Place the eggs in a small saucepan, cover with cold water, and bring to a boil over medium heat, then cook for 7 minutes for firm, fully set yolks.
2. Transfer the boiled eggs to a bowl of cold water, let them cool for 5 minutes, then peel and chop them into small pieces.
3. While the eggs cool, thinly slice the celery stalks and slice the cornichons into small rounds.
4. In a large mixing bowl, combine the chopped eggs, sliced celery, and cornichons, then add the mayonnaise and stir everything together until evenly coated.
5. Sprinkle the fresh dill over the salad and give it one final gentle toss to distribute the herb throughout.
6. Refrigerate the salad for at least 5 minutes before serving to allow the flavors to meld together.