Classic Egg Salad

Instructions

1. 1

   Place the eggs in a single layer in a saucepan and cover them with water. Bring to a boil over medium-high heat.

2. 2

   Once the water reaches a rolling boil, cover the saucepan and remove it from the heat. Let the eggs sit in the hot water for 10-12 minutes.

3. 3

   Drain the hot water and transfer the eggs to a bowl of ice water. Let them cool for about 5 minutes.

4. 4

   Peel the eggs and chop them into small pieces.

5. 5

   In a large bowl, combine the chopped eggs, mayonnaise, Dijon mustard, celery, red onion, and dill. Mix well.

6. 6

   Season with salt and pepper to taste.

7. 7

   Serve the egg salad on lettuce leaves or as desired.