Instructions

• Place the 8 eggs in a single layer in a saucepan and add cold water to cover the eggs by about 1 inch. Bring the water to a boil over medium-high heat.
• As soon as the water reaches a rolling boil, cover the saucepan, remove it from the heat, and let the eggs sit, covered, for 12 minutes.
• Transfer the eggs to a bowl of ice water or run under cold water to cool for about 5 minutes. Peel the eggs.
• While the eggs cool, finely chop the 2 green onions and the 1 stalk of celery, and chop the 1 tablespoon fresh dill; set aside.
• Cut each peeled egg in half lengthwise. Remove the yolks and place the yolks in a medium bowl. Chop the egg whites into small pieces and set aside.
• Add the 1/2 cup mayonnaise, 1 tablespoon yellow mustard, and 1/4 teaspoon salt to the yolks. Mash and mix with a fork until mostly smooth.
• Add the chopped egg whites, chopped green onions, chopped celery, and chopped dill to the yolk mixture. Gently fold until everything is evenly combined.
• Taste and adjust the salt if needed.
• Serve immediately or refrigerate in a covered container until ready to use.