Begin by placing 9 large eggs in a pot and covering them with cold water, ensuring the water is about an inch above the eggs. Bring to a rolling boil, then cover and let sit for 10-12 minutes. Plunge into an ice bath.

Once cooled, gently crack and peel the eggs under running water. Transfer peeled eggs to a mixing bowl and break them into smaller pieces using a fork.

Add mayonnaise, mustard, and season with salt, pepper, and garlic powder. Mix gently to combine, keeping some chunks of egg for texture.

Taste the mixture and adjust seasoning as needed. Mix in optional ingredients like crumbled bacon or cheddar cheese for variations.

Serve the egg salad on toasted bread, croissants, or over greens. Enjoy with crunchy veggies or potato chips.