Egg Salad

Bring a large pot of water to a boil.
Gently lower the eggs into the boiling water.
Cook for 10-12 minutes, or until the eggs are hard-boiled.
Immediately remove the eggs from the boiling water and place them in a bowl of ice water to stop the cooking process.
Once the eggs are cool enough to handle, peel them and chop them into small pieces.
In a large bowl, combine the chopped eggs, mayonnaise, onion, celery, mustard, salt, and pepper.
Stir until all of the ingredients are well combined.
Taste and adjust the seasonings as needed.
Serve the egg salad on sandwiches, crackers, or lettuce wraps.