Start by hard boiling your eggs if you haven't already. Place them in a pot, cover with water, and bring to a boil. Once boiling, remove from heat and let them sit for about 12 minutes. Afterward, transfer them to an ice bath to cool before peeling.
Once your eggs are peeled and cooled, coarsely chop them and place them into a mixing bowl. Then, finely chop your celery, onion, and parsley.
To the bowl with the eggs, add the chopped celery, onion, and parsley. Follow this with the mayonnaise, Dijon mustard, lemon juice, salt, and pepper.
Using a spatula or spoon, gently fold the ingredients together until combined. Be careful not to mash the eggs too much; you want to maintain some texture.
Give your egg salad a taste. If you prefer it creamier, add more mayonnaise a tablespoon at a time. Adjust the seasoning with additional salt and pepper as needed.
For the best flavor, cover the bowl and let your egg salad chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld beautifully.
