Place the eggs in a saucepan and cover the eggs with water. Bring the water to a vigorous boil over high heat.
Reduce the heat and boil the eggs for 2 minutes, covered. Keeping the saucepan covered, remove the saucepan from the heat and let the eggs set in the warm water for 18 minutes.
Move the eggs to a bowl full of cold water with ice cubes. Let the eggs chill for 10-15 minutes, adding more ice cubes as needed to keep the water cool. Keep the warm water that is in the saucepan for later.
Once the eggs have cooled, take them out one at a time and place each egg back into the warm water in the saucepan for 40-50 seconds. Then crack the egg and peel away the shell. Repeat the warming and peeling process for the remaining eggs.
Making the Salad
Chop the boiled eggs and place them in a mixing bowl.
Add the remaining egg salad ingredients and incorporate everything with a fork.
Serve as a breakfast, lunch, dinner, or snack! Store leftovers in an airtight container in the refrigerator for 3-4 days.