Place your eggs in the bottom of a large pot (make sure you use a pot with a lid!), and fill with water. Bring the water to a boil over medium-high heat.As soon as it comes to a hard boil, turn off the heat and cover with a lid. then turn off the heat and cover with a lid. Allow to sit, covered, off the heat for 11 minutes.
While the eggs are sitting and cooking, prepare a large bowl with ice water.
Place cooked eggs immediately in ice water to cool. Once cooled, crack and peel the eggs. Refrigerate for at least 3 hours until cold.
When the eggs are cold, finely chop them with a knife or egg slicer and place in a large mixing bowl.
Add onion, celery, mayo, mustard, relish, and salt and pepper. Stir gently to combine.
Cover and chill for at least an hour or until ready to serve.
Nutrition facts include salad only, not bread for sandwiches or other serving suggestions.
This recipe is keto, dairy free, and gluten free.
Make sure eggs are cooled all the way before adding to the recipe. This will keep your egg salad from getting watery, and keep your onions and celery crisp.
Egg salad can be eaten right away, but is best after chilling for at least an hour.
Serving suggestions: Serve on toasted bread, as a wrap, with crackers, on a lettuce wrap, or with fresh veggie slices such as carrots, cucumbers, and tomatoes.
Storage: Keep covered and refrigerated for up to 3-5 days.