1-Preparing the Eggs: The foundation of any good egg salad is perfectly cooked eggs. Start by cooking your eggs until they are hard-boiled. Once they are done, cool them down completely and peel off the shells. This step is easier if you use eggs that are a few days old. For the best texture, cut each egg in half lengthwise. Remove the yolks and place them in a mixing bowl. Take the egg whites and chop them finely. Setting the whites and yolks apart allows you to control the texture of the final mixture.

2-Creating the Creamy Base: Now it is time to build the flavor. In the bowl with the yolks, add the mayonnaise, mustard, salt, and pepper. Use a fork or a potato masher to mash the yolks and wet ingredients together. You want to work at this until the mixture is completely smooth and free of lumps. This creates a velvety base that will coat the chopped whites evenly. This step is the secret to avoiding a grainy salad and achieving that restaurant-quality texture.

3-Combining the Ingredients: Once your yolk mixture is smooth, add the chopped egg whites to the bowl. Throw in the thinly sliced green onion, the finely diced celery, and the fresh or dried dill. Using a spoon or spatula, gently fold everything together. Be careful not to overmix at this stage; you want to stir just enough to incorporate the whites and vegetables without turning the mixture into a mush. The contrast between the creamy base and the chunky whites is what makes this recipe so satisfying.

4-Final Touches and Serving: After everything is combined, give the salad a taste. Add more salt or pepper if you think it needs it. Sometimes a little extra mustard or dill helps brighten the flavors. Once you are happy with the seasoning, it is ready to serve. You can scoop it onto your favorite bread, roll it into a wrap, or serve it over a bed of lettuce for a lighter option. It also makes a great dip with crackers or veggies.