In large bowl, mix 4 cups water with 4 cups ice and set aside.
Place the eggs in a single layer in a pot or saucepan. Add cold water to cover them by at least 2 inches of water. Cook over high heat and bring the water to a rolling boil. Cover the pot and let stand on the burner for 12- 15 minutes.
Transfer the eggs to the prepared ice water and let cool 5 minutes.
Peel and dice the hard boiled eggs into small sized chunks. Set aside.
In a large bowl, combine the mayonnaise, lemon juice, mustard, salt, and pepper. Whisk mixture until smooth.
Add the remaining ingredients into the mayonnaise mixture and gently fold together.
Refrigerate for 30 minutes. Taste for seasoning and season with salt and pepper as needed before serving.
This salad can be refrigerated in airtight container for 2 days.
MAKE AHEAD: Cook and cool the eggs and then refrigerate in an airtight container for 1 day. To finish, proceed with step 4.
Notes
For Creamy Egg Salad
A super creamy egg salad can be achieved by undercooking the eggs by about two minutes and immediately cooling them in ice water (to prevent them from cooking any longer). The softer egg yolk will mix with the dressing, resulting in the creamiest egg salad you can ask for.
Tips
When hard boiling eggs, it's best to use eggs that aren’t too fresh as fresher eggs are much harder to peel when hard cooked. Week old eggs are a good rule of thumb.
A half teaspoon of saltand a teaspoon of vinegar added to the egg cooking water helps reduce cracking and makes peeling easier.
It’s important to let the water come to a full rolling boil when making hard boiled eggs. Then cover the pot and start the timer.
Don’t skip the ice bath. This not only halts the cooking, but it helps to avoid the green ring around to the cooked yolk.
To easily peel your hard cooked eggs, crackle the shell and peel under running water.