Start by placing the eggs in a medium-sized pot and covering them with cold water. Bring the water to a rolling boil.

Once boiling, cover the pot and remove it from the heat. Let the eggs sit in the hot water for about 10-12 minutes.

Transfer the eggs to a bowl of ice water to stop the cooking process.

Once cooled, gently tap each egg on a hard surface to crack the shell, then peel under running water.

Place the peeled eggs into a mixing bowl and use a fork to mash them to your desired consistency.

Add the mayonnaise, Dijon mustard, chopped celery, and dill to the mashed eggs. Mix until well combined.

Sprinkle in salt and pepper to taste.

For the best flavor, cover and refrigerate the egg salad for at least 30 minutes before serving.