Step 1: Place eggs in a single layer in a saucepan. Cover with cold water by about 1 inch. Bring to a rolling boil over high heat. Once boiling, immediately turn off heat, cover the pan, and let eggs sit in hot water for 10-12 minutes.
Step 2: While eggs are cooking, prepare an ice bath by filling a bowl with ice and cold water. As soon as the timer is up, transfer the cooked eggs to the ice bath using a slotted spoon and let them cool completely for at least 5 minutes. This stops the cooking process and aids in easier peeling.
Step 3: Once cooled, gently crack the eggs all over by tapping them on a hard surface. Roll them between your hands to loosen the shell, then peel under cool running water. Discard shells.
Step 4: Chop the peeled eggs into roughly 1/2-inch pieces or mash them with a fork for a creamier texture. Place the chopped/mashed eggs in a medium-sized mixing bowl.
Step 5: Add the mayonnaise, Dijon mustard, finely diced celery, minced red onion (if using), chopped fresh dill (if using), salt, and black pepper to the bowl with the eggs.
Step 6: Gently fold all ingredients together with a spatula until just combined. Be careful not to overmix, as this can make the egg salad gummy. Taste and adjust seasonings as needed.
Step 7: Cover the bowl and refrigerate the egg salad for at least 30 minutes before serving. This allows the flavors to meld and deepen. Serve chilled on sandwiches, crackers, or lettuce wraps. Garnish with a pinch of paprika, if desired.