Step 1: Hard-Boil the Eggs: Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, turn off the heat, cover, and let sit for 12 minutes. This yields perfectly cooked eggs.
Step 2: Cool and Peel the Eggs: Drain the hot water and immediately rinse the eggs under cold running water. Alternatively, place them in an ice bath until cool enough to handle. Gently peel the eggs, ensuring no shell fragments remain.
Step 3: Chop the Eggs: Roughly chop the peeled eggs. A knife or egg slicer can be used to achieve a uniform dice. The texture should be small, but not mushy.
Step 4: Combine Ingredients: In a medium-sized bowl, combine the chopped eggs, mayonnaise, dill pickle relish, yellow mustard, salt, pepper, red onion (if using), and fresh dill (if using).
Step 5: Mix Gently: Gently mix all ingredients until well combined. Be careful not to overmix, as this can make the egg salad watery.
Step 6: Chill Before Serving: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. This step is crucial for the best taste.
Step 7: Serve: Serve the egg salad on bread, crackers, lettuce cups, or simply enjoy it on its own.
Optional: For a tangier flavor, add a splash of pickle juice to the salad. Substitute sweet pickle relish for dill pickle relish for a sweeter variation. For a lower-fat option, use light mayonnaise or plain Greek yogurt.