Place the eggs in a pot and cover with cold water. Bring to a boil, then cover and remove from heat. Let sit for 10-12 minutes.

Drain the hot water and cool the eggs under cold running water. Peel the eggs once cool.

Chop the peeled eggs into small pieces and place them in a mixing bowl.

Add mayonnaise, Dijon mustard, celery, red onion, dill, salt, and pepper to the eggs. Mix gently until combined.

Serve the egg salad on bread, in a wrap, or on a bed of lettuce. Enjoy!