Boil your eggs by placing them in a pot and covering them with cold water. Bring to a boil over medium heat, then cover and let simmer for 10-12 minutes.

Cool the eggs quickly by transferring them to an ice bath. Let them sit for about 5-10 minutes until they are completely chilled.

Peel the eggs gently under running water to remove the shells without damaging the whites.

Chop the peeled eggs into small pieces using a sharp knife or an egg slicer.

Mix in a bowl with mayonnaise, mustard, salt, and pepper to taste. Stir until all ingredients are well combined.

Add chopped celery and green onions for crunch and freshness.

Serve on toasted bread or in lettuce wraps for a fresh twist!