Begin by placing 12 large eggs into a pot, covering them with water. Bring the water to a rolling boil over medium heat. Once boiling, reduce the heat and allow the eggs to simmer gently for 10-12 minutes. Afterward, prepare an ice bath with cold water and ice. Transfer the eggs to the ice bath for 10 minutes to cool, then peel the shells off under running water for easier removal.

Once peeled, coarsely chop the boiled eggs into bite-sized pieces, taking care to maintain some texture. Using a pastry cutter or a sharp knife ensures the right consistency without making the egg salad too mushy.

In a large mixing bowl, combine the coarsely chopped eggs with finely diced celery, chopped green onions, sweet pickle relish, and drained diced pimentos. Next, add mayonnaise and Dijon mustard, coarse ground black pepper, and salt. Stir gently but thoroughly to incorporate all ingredients.

Your Ultimate Farmhouse Egg Salad is now ready to enjoy! Serve it on flaky croissants, spread on crackers, or over a fresh bed of lettuce.