Easy Egg Salad

This easy egg salad is creamy, flavorful, and packed with protein, making it a staple for any lunchbox or picnic.

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Prepare the eggs by boiling them in a pot of cold water. Bring to a boil, cover, and remove from heat. Let sit for 10-12 minutes, then transfer to an ice bath.
Assemble ingredients while eggs cool by chopping the celery into small pieces.
Mix the dressing in a medium bowl with mayonnaise, mustard (if using), and season with salt and pepper.
Prepare the eggs by peeling and chopping them, then add to the dressing mixture.
Combine the chopped celery into the egg mixture gently.
Taste and adjust seasoning as needed.

This egg salad stores well in the fridge for up to 5 days when sealed in an airtight container.