1-First Step: Prepare the Eggs Begin by boiling your 8 large eggs. Place them in a saucepan, cover with cold water by about an inch, and bring to a boil over medium heat. Once boiling, remove from heat, cover, and let sit for 9-12 minutes. This timing gives firm yolks ideal for mashing.

2-Second Step: Cool and Peel the Eggs Transfer the eggs to an ice bath for 5 minutes to stop cooking and make peeling easier. Gently crack the shells and peel them under cool running water. Once peeled, cut the eggs in half, remove the yolks, and place the yolks in a bowl. Finely chop the egg whites and set them aside.

3-Third Step: Mash the Yolks In the bowl with the yolks, add ½ cup mayonnaise, 1 ½ teaspoons yellow mustard, and a pinch of salt and pepper. Use a fork to mash everything together until it’s smooth and creamy. This step is key for that velvety texture that makes egg salad so irresistible.

4-Fourth Step: Combine All Ingredients Add the chopped egg whites, 1 thinly sliced green onion, 1 finely diced rib of celery, and 2 teaspoons of chopped fresh dill to the mashed yolk mixture. Stir everything well to ensure even distribution of flavors and textures.

5-Fifth Step: Season and Taste Taste the mixture and adjust with additional salt and pepper as needed. This allows you to customize the seasoning to your liking, making sure it’s not too bland or overpowering.

6-Final Step: Serve and Enjoy Serve your egg salad immediately on bread, rolls, over lettuce, with crackers, or as a wrap filling. Remember, preparation time is just 15 minutes of prep and 10 minutes of cooking, for a total of 25 minutes. For a similar salad idea, check out our 7-layer salad recipe for more layering inspiration.