– Boil the Eggs: Start by placing the eggs in a saucepan and covering them with water. Bring the water to a boil, then reduce the heat to a gentle simmer and cook for 9-12 minutes. Once cooked, transfer the eggs to a bowl of ice water to cool quickly. – Prepare the Filling: Once the eggs are cool, peel and chop them into small pieces. In a separate bowl, combine the mayonnaise, Dijon mustard, chopped celery, chopped red onion, and minced dill. Mix well until the ingredients are fully incorporated. – Combine and Season: Gently fold the chopped eggs into the mayonnaise mixture. Season with salt and pepper to taste. Be sure to taste and adjust the seasonings as needed. – Assemble the Sandwiches: Lay out your slices of bread and spoon a generous portion of the egg salad onto one slice. Top with lettuce leaves and tomato slices if desired. Place another slice of bread on top to create a sandwich. – Serve and Enjoy: Cut your sandwiches in half diagonally and serve immediately. They’re perfect for lunch, picnics, or anytime you crave a satisfying sandwich.