1-Boil and cool the eggs properly: Getting started with this egg salad is straightforward and fun, even if you’re new to the kitchen. Begin by boiling your 8 large eggs for about 10 minutes until they’re hard-boiled, then cool them quickly in cold water to make peeling easier.

2-Separate and prepare the yolks and whites: Once peeled, cut the eggs in half and scoop the yolks into a bowl while finely chopping the whites.

3-Mix the creamy base with seasonings: Next, mash those yolks with ½ cup mayonnaise, 1 ½ teaspoons mustard, salt, and pepper until you get a smooth, creamy mixture. This step is crucial for that rich texture everyone loves.

4-Fold in the fresh veggies and herbs: Then, fold in the chopped egg whites, sliced green onion, diced celery, and dill, mixing everything well and adjusting seasoning as needed.

5-Chill and serve in your favorite way: Once it’s ready, chill it in the fridge for a bit before serving on bread, rolls, over lettuce, with crackers, or in a tortilla wrap.