Add eggs to a pot and bring to a boil on high heat. Once they start to boil turn down to medium high heat and boil the eggs for 12 minutes.
While the eggs are boiling, dice the onion and celery then set aside.
In a small bowl add in the mayonnaise, mustard, sugar, dill, paprika, salt and pepper. Whisk together.
Mix in the onions and celery.
Remove the eggs from the pot with a slotted spoon and smash them lightly to crack them and let the heat out. Once you can handle them peel the shells off under warm running water and place the eggs in a bowl.
Roughly smash the eggs and then add them to the mayonnaise mixture and mix.
Place in the fridge to chill for at least 2 hours before serving.
Serve on white bread or on a croissant with a slice of tomato and lettuce if desired and salt and pepper.
Notes
Store in an airtight container for up to 3-4 days in the fridge