Hard-boil the eggs traditionally or in the air fryer at 250°F for 15 minutes. Transfer to an ice bath to cool, then peel.

Dice the eggs, dill pickles, celery, and red onions into small pieces. Place them in a large mixing bowl.

In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth.

Pour the dressing over the chopped eggs and veggies. Stir until everything is evenly coated and creamy.

Enjoy on toasted bread, croissants, bagels, in lettuce wraps, or by the spoonful! Add fresh dill or extra pickle slices for garnish if desired.