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

After the eggs finish cooking, transfer them to a bowl of ice water to stop the cooking process and make peeling easier.

Once cooled, gently tap the eggs on a hard surface and peel under running water.

Place the peeled eggs in a mixing bowl and use a fork or potato masher to break them into small pieces.

Add the mayonnaise, Dijon mustard, chopped dill, and finely chopped celery to the eggs.

Sprinkle salt and pepper to taste, and adjust according to your preference.

Stir the mixture thoroughly until all ingredients are well combined.

Cover the bowl and refrigerate the egg salad for at least 30 minutes before serving.