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

In a mixing bowl, chop the hard-boiled eggs and add mayonnaise, mustard, celery, red onion, salt, and pepper. Mix until well combined.

Serve the egg salad on bread, in a wrap, or on a bed of greens. Garnish with fresh dill if desired.