Boil the eggs with precision. Place the eggs in a single layer in a saucepan and cover them with cold water by about 2.5 centimetres. Bring the water to a rolling boil over high heat—you will hear the water churn and see large bubbles breaking the surface. As soon as it boils, cover the pan with a lid, turn off the heat, and set a timer for exactly 9 minutes. This gentle cooking method yields yolks that are fully set but still creamy, not chalky.

Prepare an ice bath. While the eggs cook, fill a medium bowl with cold water and a generous handful of ice cubes. When the timer sounds, use a slotted spoon to transfer the eggs immediately into the ice bath. You will hear a soft hiss as the hot shells meet the cold water. Let them sit for at least 5 minutes. This shock stops the cooking instantly and makes peeling a breeze.

Peel with patience. Gently tap each egg on the countertop to crack the shell all over. Roll it between your palms to loosen the membrane, then peel under a thin stream of cold running water. The water helps slide the shell away from the white. You should be left with smooth, blemish-free eggs. Pat them dry with a clean tea towel.

Chop to your preferred texture. Using a sharp knife, roughly chop the eggs into pieces about 1 centimetre across. I like a mix of slightly larger chunks and finer bits for varied texture. As you chop, notice the faint, clean smell of cooked egg—a pure, simple aroma. Transfer the chopped eggs to a medium mixing bowl.

Build the creamy dressing. In a small bowl, combine the mayonnaise, Greek yoghurt, Dijon mustard, lemon juice, salt, and a generous grind of black pepper. Stir until the mixture is smooth and pale gold. Taste it—the tang of the yoghurt and the sharpness of the mustard should be balanced, not overwhelming. Add the finely chopped fresh dill and the sliced spring onions, and stir once more. The green flecks against the pale dressing look like a spring meadow.

Combine and rest. Pour the dressing over the chopped eggs. Using a rubber spatula, fold gently until every piece of egg is coated. Do not overmix—you want distinct pieces, not a paste. The final texture should look glossy and inviting, with visible specks of dill and spring onion. Cover the bowl with cling film and refrigerate for at least 15 minutes. This rest allows the flavours to meld and the salad to firm up slightly. My kids absolutely devour this every time I make it, and I think the resting step is the secret.

Final touch. Just before serving, taste the egg salad again and adjust seasoning if needed. A little more salt or a squeeze of lemon can wake up the flavours. Spoon it into a serving bowl and garnish with a few fresh dill fronds for a pop of green.