A delightful twist on the classic egg salad sandwich, featuring enhanced flavors and textures.
Peel and chop the hard-boiled eggs into small pieces.
Use a sharp knife to ensure clean cuts and avoid mashing the eggs.
Dice the dill pickles and celery into small, uniform pieces.
Ensure the pieces are small enough to mix evenly with the eggs.
In a mixing bowl, combine the mayonnaise, Dijon mustard, salt, and pepper.
Taste the dressing and adjust the seasoning as needed.
Add the chopped eggs, pickles, and celery to the bowl with the dressing and mix gently until well combined.
Mix gently to avoid breaking the eggs too much, maintaining some texture.
Serve the egg salad on your choice of bread or as a topping for crackers.
For a fresher taste, garnish with a sprinkle of chopped parsley or chives.
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