Bring water to a boil with a little olive oil.

Gently place eggs in boiling water and cook for 5 minutes.

Prepare an ice bath.

Transfer cooked eggs to the ice bath to cool.

Peel the cooled eggs.

Chop the eggs into small pieces directly in your storage container.

Add mayonnaise, sweet relish, Dijon mustard, and diced onions to the chopped eggs.

Stir the ingredients together.

Add dry dill, salt, pepper, and onion powder.

Thoroughly mix all ingredients until well combined.

Chill the egg salad in the refrigerator.

Serve the chilled egg salad on honey wheat toast.