Place the eggs in a single layer in a medium saucepan and cover them with water (about 1-2 inches above the eggs).
Bring the water to a boil over medium-high heat. Once it starts boiling, turn off the heat, cover the pan, and let it sit for 10-12 minutes.
After the eggs are done, carefully drain the hot water and place the eggs in a bowl of ice water to cool for at least 5 minutes.
2. Peel the Eggs:
Once the eggs are cool enough to handle, peel the shells off and discard them. Rinse the eggs under cold water to remove any small shell pieces.
3. Chop the Eggs:
Chop the eggs into small pieces using a knife or an egg slicer. You can chop them to your preferred size, whether you like large chunks or finer pieces.
4. Prepare the Dressing:
In a medium bowl, combine the mayonnaise, Dijon mustard (if using), vinegar or lemon juice, salt, and pepper. Mix until smooth.
5. Combine the Ingredients:
Add the chopped eggs to the bowl with the dressing. Gently stir until the eggs are coated in the creamy mixture. Be careful not to over-mix to keep some texture to the eggs.
Stir in the optional chopped celery, green onion, or fresh dill, if using.
6. Taste and Adjust:
Taste the egg salad and adjust the seasoning as needed. You can add more salt, pepper, or mustard for extra flavor.
7. Serve:
Serve the egg salad on toasted bread for a sandwich, in a lettuce wrap, or alongside crackers or fresh veggies as a side dish.
