Quick-Pickled Celery & Egg Salad

For the Pickled Celery:

1. Bring water to a boil in the microwave or with an electric kettle. Pour into a large mason jar and add the white vinegar, sugar, salt, and peppercorns. Stir well to dissolve the salt and sugar. 
2. Add the celery and a sprig of fresh dill. Cover with a lid and chill for at least 1 hour to overnight. 

For the Egg Salad: 

1. Add the eggs to a medium saucepan and fill with cold water until the eggs are covered. Bring to a boil over medium-high heat on the stovetop. Turn off the heat and cover with a lid. Let sit for 10 minutes. Drain and add the eggs to a bowl full of ice cold water. Allow to chill for at least 10 minutes before peeling,
2. Chop the hardboiled eggs and add them to a mixing bowl. Add the rest of the egg salad ingredients and stir to combine. Serve salad in a sandwich, wrap, or with crackers.