Begin by placing your eggs in a pot. Fill it with water, ensuring the eggs are covered by an inch or two. Bring the water to a rapid boil. Once it reaches a boil, remove it from the heat, cover the pot, and let it sit for about 10-12 minutes. This method helps prevent overcooking, keeping your yolks perfectly tender.

When the timer is up, transfer the eggs to a bowl of ice water. Let them cool for at least five minutes. This step not only cools them down quickly but also makes peeling easier.

Once the eggs are cool, gently tap them on a hard surface to crack the shell. Roll the eggs to help loosen the shell, and then peel under running water if needed. Be careful not to damage the eggs as you peel.

In a large mixing bowl, roughly chop your peeled eggs. You want some larger chunks for texture. Next, add in mayonnaise, mustard, lemon juice, and dill. Combine them gently, so you maintain some of that lovely egg texture.

Toss in the finely chopped celery, green onion, and smoked paprika. Season with salt and pepper to taste. Mix it all until well blended but still chunky. Adjust seasoning as needed.

For the best flavor, cover the bowl and refrigerate the salad for at least an hour. This allows the flavors to meld beautifully. Serve it chilled!