1-First Step: Cook and cool the eggs Prep time is about 15 minutes and cook time about 10 minutes for boiling. Place 8 large eggs in a single layer in a saucepan. Cover with cold water by about 1 inch and add a pinch of salt if you like. Bring to a rolling boil over high heat. Once boiling, remove the pan from the heat, cover, and let stand for 15 minutes for large eggs. After the rest time, immediately transfer eggs to an ice bath for 5 minutes to stop cooking and make peeling easier. Tap the eggs and roll them gently on a counter to crack the shells, then peel under cool running water. Cool, peel, and set aside.

2-Second Step: Separate yolks and chop whites Cut each cooled egg in half and remove the yolks. Place the yolks in a medium bowl or shallow dish. Finely chop the egg whites and set them in a separate bowl. Keeping the yolks and whites separate at this stage makes it easier to get a smooth, creamy texture for your egg salad.

3-Third Step: Mash yolks into a creamy base Using a fork, mash the egg yolks thoroughly until very smooth. Add 1/2 cup mayonnaise and 1 1/2 teaspoons mustard (yellow or Dijon) to the yolks. Season with salt and black pepper to taste. Mash and stir until the mixture is homogeneous and silky. This step is the secret to a restaurant-style texture: the yolks should be the base, not just another ingredient.

4-Fourth Step: Fold in chopped whites and vegetables Gently fold the chopped egg whites into the creamy yolk mixture along with 1 thinly sliced green onion, 1 finely diced rib of celery, and 2 teaspoons chopped fresh dill (or 1/2 teaspoon dried dill). Stir just enough to distribute ingredients evenly without turning the salad into a puree. Taste and adjust seasoning with extra salt, pepper, or a small splash of vinegar or pickle juice if you want more tang.

5-Fifth Step: Rest and serve Chill the egg salad in the fridge for at least 15 to 30 minutes if time allows. Chilling helps the flavors meld and the texture firm up slightly. Serve the egg salad on your choice of bread, rolls, or over a bed of lettuce for a lighter option. It also works well with crackers, as a stuffing for baked tomatoes, or as a protein-packed salad topping.