Hard-Boil the Eggs: Place the eggs in a saucepan and cover them with cold water. Bring to a rolling boil, then turn off the heat, cover, and let the eggs sit for 10-12 minutes.

Cool and Peel the Eggs: Drain the hot water and run the eggs under cold water to stop the cooking process. Peel the eggs once they are cool enough to handle.

Prepare the Edamame: If using frozen edamame, thaw it according to package directions. If using fresh, you may want to lightly blanch them (about 2-3 minutes) in boiling water.

Chop the Ingredients: Roughly chop the peeled hard-boiled eggs and set aside. If your edamame is large, you might want to halve or roughly chop them. Finely chop the red onion and any other vegetables you’re using (celery or parsley).

Combine Ingredients: In a medium bowl, gently combine the chopped eggs, edamame, red onion, fresh dill (or dried), lemon juice, Dijon mustard, garlic powder, salt, and black pepper.

Add Mayonnaise: Add the mayonnaise and gently stir everything together until well combined. Be careful not to overmix, you want some of the texture of the eggs to remain.

Add Optional Ingredients (if using): Stir in any optional add-ins such as chopped celery, parsley, red pepper flakes, soy sauce or mashed avocado.

Season and Adjust: Taste and adjust the seasoning as needed. You may want to add more salt, pepper, or lemon juice to balance the flavor.

Chill Before Serving: For best flavor, cover the egg salad and refrigerate for at least 30 minutes to allow the flavors to meld.

Serve: Serve the Edamame Egg Salad on bread for sandwiches, crackers, lettuce wraps, or as a standalone salad. Sprinkle with paprika for garnish if desired.