Step 1: Hard-Boil the Eggs

• Place the 8 large eggs in a single layer in a medium or large saucepan.
• Add cold water to cover the eggs by at least 1 inch.
• Place the saucepan over high heat and bring the water to a rolling boil.
• Once boiling, immediately turn off the heat, cover the saucepan tightly with a lid, and let the eggs sit in the hot water for 10-12 minutes (for perfectly set yolks without a green ring). Adjust timing slightly based on egg size (9-10 mins for medium, 13-14 for extra-large).
• While the eggs are sitting, prepare an ice bath: fill a large bowl with cold water and plenty of ice cubes.

Step 2: Cool and Peel the Eggs

• Using a slotted spoon, carefully transfer the cooked eggs from the hot water directly into the ice bath.
• Let the eggs cool completely in the ice bath for at least 10-15 minutes. This stops the cooking process and makes them easier to peel.
• Once cooled, gently tap each egg on a hard surface and roll it to crack the shell all over. Peel the eggs under cool running water or submerged in the ice bath – the water helps to get under the membrane and release the shell cleanly. Discard the shells.
• Pat the peeled eggs dry with a paper towel.

Step 3: Chop the Eggs and Other Ingredients

• Roughly chop the hard-boiled eggs. You can aim for small, uniform pieces or a mix of chunkier and finer bits, depending on your preferred texture. A pastry blender or a wire rack can also be used for faster, more uniform chopping. Place the chopped eggs in a medium-sized mixing bowl.
• If using, ensure your dill pickles, red onion, and celery are finely chopped. Add them to the bowl with the eggs.

Step 4: Prepare the Dressing

• In a separate small bowl, whisk together the mayonnaise, Dijon mustard, salt, and freshly ground black pepper until smooth and well combined. Taste the dressing at this stage and adjust seasoning if needed, keeping in mind the flavors will meld later.

Step 5: Combine and Mix Gently

• Pour the prepared mayonnaise dressing over the chopped egg mixture in the larger bowl.
• Using a rubber spatula or spoon, gently fold the ingredients together until the eggs and other additions are evenly coated with the dressing. Be careful not to overmix, as this can make the egg salad mushy. Stop mixing as soon as everything is just combined.

Step 6: Chill Before Serving (Crucial!)

• Cover the bowl tightly with plastic wrap or transfer the egg salad to an airtight container.
• Refrigerate the egg salad for at least 30 minutes before serving. This chilling step is crucial for allowing the flavors to meld and deepen. For best results, chill for 1-2 hours.

Step 7: Serve

• Give the chilled egg salad a gentle stir before serving. Taste one last time and adjust salt and pepper if necessary.
• Garnish with a sprinkle of paprika and/or fresh chopped dill or chives, if desired.
• Serve as desired