There’s like eleventy-billion ways to make egg salad. This is my favorite (made just like my mom did, down to the ever-important garnish)
Hard-boil 8 eggs. The best (best best) way I’ve found to do it is in the Instant pot, with 1 cup of water, on high pressure for 6 minutes, natural release for 2 minutes, then ice-cold water until totally cold. The reason this is the best way to do it (in spite of there being like 100 ways to do it) is because for some reason they’re just incredibly easy to peel. And in my opinion, that is the most pain in the arse part of hard-boiled eggs. Seriously, try it. There’s multiple websites online about how to do it. Getting them in ice water immediately is critical, and I use ice packs in water to make it as cold as possible as quickly as possible.
1/2 teaspoon Himalayan salt, 1/4 teaspoon onion powder, and 1/8 teaspoon black pepper.
Dice your eggs. I use the Pampered Chef egg slicer (first one way then the other). Very easy!
Mix in 1/3 cup mayonnaise, the spices, 1/4 cup finely (I cannot stress this enough) diced celery and white onion. I love the little bit of crunch that this adds. But you don’t want too much. That’s why finely is very important here.
Serve on crackers. Or in a sandwich. Or just shovel straight into your pie-hole.
If you really want it to be amazing, serve it how my mother served it. With a small dollop of caviar. It doesn’t have to be expensive caviar, but it really is amazing. I gave some of the egg salad with caviar to my husband (a caviar skeptic) and he kept saying “OMG. OMG”. Seriously, try it.