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 pan, remove it from heat, and let it sit for 12 minutes.

After 12 minutes, transfer the eggs to a bowl of ice water to cool for about 5 minutes. Once cooled, peel the eggs and chop them into small pieces.

In a large mixing bowl, combine the chopped eggs, mayonnaise, Dijon mustard, apple cider vinegar, celery, red onion, dill, salt, and pepper. Mix gently until well combined.

Taste and adjust seasoning if necessary. If you prefer a creamier texture, add more mayonnaise to your liking.

Serve the egg salad on whole grain bread with lettuce leaves, or enjoy it on its own as a light meal.