Place the eggs in a medium saucepan and cover them with cold water by about an inch. Bring the water to a rolling boil over medium-high heat. Once boiling, cover the saucepan, remove it from heat, and let it sit for about 10 minutes.

After 10 minutes, carefully drain the hot water and transfer the eggs to a bowl of ice water. Let them cool for about 5 minutes to stop the cooking process.

Once cooled, peel the eggs and place them in a mixing bowl. Use a fork or potato masher to mash them to your desired consistency (chunky or smooth).

Add the mayonnaise, mustard, apple cider vinegar, chopped onion, celery, dill, salt, and pepper to the mashed eggs. Mix until all ingredients are well combined.

Taste and adjust seasoning if necessary, adding more salt or pepper as desired.

Serve the egg salad on toasted bread, in a lettuce wrap, or over a bed of greens.

For extra flavor, you can add ingredients like chopped pickles or spices.

This egg salad can be stored in an airtight container in the refrigerator for up to 3 days.

For a healthier version, you can substitute Greek yogurt for half of the mayonnaise.