1-First Step: Cook and cool the eggsStart with 8 large hard boiled eggs. If possible, use older eggs because they peel more easily than very fresh ones. After cooking, cool the eggs completely and peel them before you begin mixing. This step matters because warm eggs can make the salad watery and harder to handle.If you want to boil eggs on the stove, place them in a saucepan in a single layer and cover them with cold water. Bring the water to a boil, then reduce the heat and simmer until the eggs are done. You can also use an Instant Pot or slow cooker if that method works better for your kitchen routine. Both can make peeling easier.

2-Second Step: Separate the yolks from the whitesCut each egg in half and carefully remove the yolks. Place the yolks in a medium bowl. Finely chop the egg whites and set them aside. This split keeps the yolks extra creamy while letting the whites stay a little textured.Mashing the yolks first is the secret to a smoother egg salad recipe. It helps create a rich base before the chopped whites go in.

3-Third Step: Make the creamy yolk mixtureAdd 1/2 cup mayonnaise, 1 1/2 teaspoons yellow mustard or Dijon mustard, and a little salt and black pepper to the yolks. Mash everything together with a fork until it looks smooth and creamy. If you prefer a silkier texture, keep mashing until there are no large yolk pieces left.This is also the best time to taste the base. Some people like a sharper mustard flavor, while others prefer a milder, creamier mix. Adjust the seasoning now so the finished egg salad tastes balanced from the start.

4-Fourth Step: Fold in the add-insOnce the yolk mixture is creamy, add the chopped egg whites, 1 thinly sliced green onion, 1 finely diced rib of celery, and 2 teaspoons chopped fresh dill or 1/2 teaspoon dried dill. Stir gently but well so the ingredients are evenly spread through the salad. The goal is to mix everything without turning the whites into a paste.The celery adds crunch, the green onion adds a mild bite, and the dill gives the salad its fresh flavor. If you want a softer texture, chop the whites more finely. If you like a chunkier salad, leave them a little larger.

5-Final Step: Taste, adjust, and serveTaste the egg salad and add more salt and black pepper if needed. Then serve it right away or chill it for a short time so the flavors can settle. This egg salad recipe is great on bread for sandwiches, over lettuce for a light salad, with crackers, or rolled into a tortilla wrap.For a fuller meal, pair it with a simple side dish like cheddar corn potato fritters or enjoy it with fresh fruit for a balanced lunch. If you want to keep things light, spoon it into lettuce leaves instead of bread.