1. Place eggs in a saucepan and cover them with cold water, ensuring there's about an inch of water above the eggs.

2. Bring the water to a boil over medium-high heat.

3. Once boiling, turn off the heat, cover the pan, and let the eggs sit for 10-12 minutes for firm yolks.

4. Transfer the eggs to a bowl of ice water to cool for at least 5 minutes. This stops the cooking process and makes peeling easier.

Step 2: Peel and Chop 

1. Gently tap the eggs on a hard surface to crack the shell, then peel under running water for ease.

2. Chop the eggs into small, bite-sized pieces. For a smoother texture, you can mash them lightly with a fork or potato masher.

Step 3: Make the Dressing 

1. In a mixing bowl, combine the mayonnaise, Dijon mustard, and lemon juice or vinegar.

2. Stir in the finely chopped celery and herbs for extra texture and freshness.

3. Season with salt and pepper to taste.

Step 4: Combine and Adjust 

1. Gently fold the chopped eggs into the dressing, mixing until well-coated. Be careful not to overmix; you want the eggs to retain some texture.

2. Taste and adjust seasoning. If you like it creamier, add a bit more mayonnaise. For more tang, add a touch more mustard or lemon juice.

Step 5: Serve and Enjoy 

Serve your egg salad immediately on fresh bread, toast, or crackers. For a low-carb option, spoon it into lettuce cups or use it as a topping for salad greens. Store any leftovers in an airtight container in the fridge for up to 2 days.

Why Homemade Egg Salad Wins 

By making egg salad at home, you can avoid the common pitfalls of restaurant versions. You control the texture, flavor, and freshness, creating a dish that celebrates the humble egg in all its glory. 

Next time you’re tempted to order egg salad at a restaurant, resist the urge. Instead, head to your kitchen and whip up this easy, foolproof recipe. It’s a surefire way to rediscover the delight of egg salad done right.