Step 1: Hard-boil the eggs. Place eggs in a saucepan, cover with cold water by an inch. Bring to a rolling boil, then immediately remove from heat, cover, and let stand for 9-10 minutes. Drain and transfer to an ice bath for at least 5 minutes to stop cooking and facilitate peeling.
Step 2: Peel and chop the eggs. Once cooled, carefully peel the eggs under cool running water. Chop the eggs into your desired size; a medium chop is recommended for a classic texture.
Step 3: Prepare the aromatics. Finely dice the celery and finely mince the red onion (or shallot). Ensure pieces are small enough to integrate well into the salad.
Step 4: Make the dressing. In a medium bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, fresh dill, salt, and freshly ground black pepper until well combined. Taste and adjust seasonings as needed.
Step 5: Combine ingredients. Gently fold the chopped eggs, diced celery, and minced red onion into the mayonnaise mixture. Be careful not to overmix, which can make the egg salad mushy.
Step 6: Chill for best flavor. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill thoroughly. This step is crucial for optimal taste.
Step 7: Serve and enjoy! Garnish with a sprinkle of paprika or extra fresh dill, if desired. Serve on bread, crackers, lettuce wraps, or as part of a healthy meal.