Step 1

Make the pickled celery by combining the celery, vinegar, water, salt, and sugar together in a small glass jar then stir to combine & seal with a lid; refrigerate for at least 30 minutes but ideally 1 hour.  Side Note: Any remaining celery can be stored in the airtight jar in the refrigerator for up to 1 week.

Step 2

Prepare the hard-boiled eggs. Click the link for instructions. Chill the eggs before making the egg salad.

Step 3

Make the egg salad by combining the chopped eggs, mayonnaise, 1 heaping tablespoon of pickled celery (or more to taste), fresh dill, shallot, Dijon, sea salt, and freshly cracked pepper, to taste; gently mix.

Step 4

Serve on soft bread with lettuce, OR with crackers, OR on its own. Enjoy.