Boil Eggs: Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, cover the pot and remove it from heat. Let the eggs sit for 12-15 minutes.

Cool Eggs: After the time is up, transfer the eggs to a bowl of ice water to cool for about 5 minutes. This makes peeling easier.

Peel Eggs: Once cooled, peel the eggs and chop them into small pieces.

Mix Ingredients: In a large bowl, combine the chopped eggs, mayonnaise, Dijon mustard, lemon juice, salt, pepper, celery, red onion, and dill. Stir gently until everything is well mixed.

Serve: Spoon the egg salad onto lettuce leaves and sprinkle with paprika for garnish. Enjoy it as a sandwich filling or on its own!