Preparation Steps

• Place the eggs in a saucepan and cover them with water. Bring to a boil, then cover and remove from heat. Let sit for 10-12 minutes.
• Transfer the eggs to an ice bath or run under cold water to cool. Peel and chop once cool.
• In a large bowl, combine the mayonnaise, Dijon mustard, and apple cider vinegar. Mix well until smooth.
• Stir in the finely chopped celery and onion to the mayonnaise mixture for added texture and flavor.
• Gently fold the chopped eggs into the mayonnaise mixture until evenly coated.
• Add salt and pepper to taste, adjusting according to your preference.
• If desired, sprinkle fresh dill or parsley on top for a pop of color and freshness.