To start, we need perfectly cooked hard-boiled eggs. Here’s how to get them just right:

The saucepan should contain water with enough level to reach the tops of eggs.

The water needs to be heated to boiling temperatures over medium-high heat. After it reaches a boil, cover the pot and remove from heat.

Set the eggs to boil in water during a 10-12 minute period. For extra easy peeling, use slightly older eggs.

The cooking process requires immediate termination so transfer eggs to an ice bath or cold water bath to achieve this goal. When the eggs have properly cooled down peel them before cutting into small pieces for use in the recipe.

The dressing is what brings your egg salad together, and it’s as easy as stirring a few ingredients in a bowl.

Place the bowl containing mayonnaise, Dijon mustard, lemon juice and salt and pepper into a medium-sized mixing bowl.

Stir everything together until it’s smooth and creamy. Taste and adjust the seasonings as needed—don’t be afraid to add more lemon or mustard for extra zing!

Now for the crunch! Fold in your diced celery, green onions (or chives), and any other add-ins you’re using, like fresh dill or pickle relish. This is where you can really make the recipe your own and add extra flavor and texture.

Gently stir in your chopped hard-boiled eggs, making sure they’re evenly coated with that creamy dressing. You want everything to be well mixed, but still leave some chunks of egg for texture.

For the best flavor, let your egg salad sit in the fridge for at least 15 minutes before serving. The proper distribution of ingredients enables perfect fusion of taste. But if you’re in a rush, feel free to serve it right away!

Now you’ve got a perfect, creamy egg salad ready to enjoy! Whether you’re serving it on a sandwich, in a wrap, or straight from the bowl, this recipe is sure to be a hit every time.