Pour 1 cup of water into a 6-quart Instant Pot (1½ cups for 8-quart). Place the trivet or egg steamer rack in the pot. Gently place eggs in a single layer on the trivet or rack, making sure they aren’t touching. Close the lid, set the valve to “Sealing,” and pressure cook on high for 5 minutes. Let the pressure release naturally for 5 minutes, then manually release any remaining pressure.

Place eggs in a single layer in a saucepan and cover with cold water (about 1 inch above the eggs). Bring to a boil over high heat. As soon as the water is boiling, remove the pan from heat, cover with a lid, and let sit for 10-12 minutes.

Once eggs are finished cooking, transfer them to an ice bath using tongs or a slotted spoon. Let them cool for at least 5 minutes (or 10-15 minutes for easier peeling).

In a large mixing bowl (the one you'll use for the salad), whisk together mayo, mustard, lemon juice, fresh dill, salt, pepper, and cayenne (if using). Set aside.

Remove eggs from the ice bath, peel, and pat dry with paper towels. Chop into small pieces and add them to the bowl with the dressing. Stir in the scallions and celery (if using) and mix until well combined.

Taste the salad and adjust the seasoning, herbs, or lemon juice as needed.

Serve immediately or, for best flavor, chill covered in the refrigerator for at least 30 minutes. Great on greens, in a lettuce wrap, on cucumber slices, in bell pepper halves, or as an egg salad sandwich with bread or crackers that suit your dietary needs. Scroll up to the post above for more options!

Store leftovers in an airtight container in the fridge for 3-5 days. Stir again before serving. Freezing is not recommended.