Hard-boil the eggs by placing them in a pot of water, bringing to a boil, then simmering for 10-12 minutes. Cool and peel the eggs.

In a mixing bowl, chop the hard-boiled eggs into small pieces using a fork.

Add mayonnaise, mustard, celery, red onion, salt, pepper, and dill (if using).

Gently mix until well combined.

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