Hard boil the eggs by placing them in a pot of water, bringing it to a boil, then covering and letting sit for 10 minutes. Cool in ice water.

Peel the cooled eggs and chop them into small pieces.

In a mixing bowl, combine the chopped eggs, mayonnaise, Dijon mustard, celery, red onion, and dill. Mix well.

Season with salt and pepper to taste.

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