Simple Dill Pickle Egg Salad Recipe -

In a pot add the eggs and fill with water until the water is about an inch above the eggs. Over high heat bring the water to a boil. Once it starts to boil start a timer for 10 minutes.
Once the eggs are done boiling fill a large bowl with ice and some water. Remove the eggs from the boiling water and place them into the ice bath. Allow the eggs to rest in the ice bath for 10 minutes.
Crack the shell of the eggs by hitting them on a hard surface like a countertop. Peel the shells off the eggs.

Slice the eggs in half remove the yolk and place into a bowl. Chop the egg whites, onion, and dill pickles into small pieces and set aside.
Using a fork smash the egg yolks until there are no large clumps left. If you prefer no clumps at all you can use a mixer to get a smooth mixture. To the egg yolks add mayonnaise, mustard, salt, and pepper. Mix until thoroughly combined.
To the egg yolk mixture add the chopped egg whites, onion, and dill pickles. Mix until thoroughly combined. Cover the bowl with a lid or plastic wrap and place it in the refrigerator to begin chilling for at least 30 minutes. This also allows the flavors to meld together.

It should be stored in an airtight container and stored in the refrigerator. If stored properly it will last for 5-7 days.