1 cup celery, diced
1 cup red onion, diced
1/2 cup mayonnaise
1 tablespoon yellow mustard
2 teaspoons fresh chopped dill weed, or 1/4 teaspoon of dried
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon paprika
Place the eggs in a large pot and fill with cold water until it covers the eggs by one inch. Put the pot on the stovetop over high heat and bring to a boil. The moment the water starts boiling, set the timer for 12 minutes. At exactly 12 minutes remove the pot from the heat, set it in the sink, and run cold water into the pot until the pot of water remains cold. Then add ice to the pot to chill the eggs all the way through. If you have time, put the eggs in the fridge for a few hours to chill – cold eggs peel easier than warm eggs. Tap the hard boiled eggs on the counter and roll gently to crack the shell all the way around. Peel the egg shells off. If you’re having trouble, run them under cold water as you peel. Chop the hard boiled eggs into small pieces. Dice the celery and onions. Place all ingredients in a bowl and mix until combined. Chill in refrigerator for 30-60 minutes to allow seasonings to mature. Garnish with chives or your favorite fresh herbs.