Dill Egg Salad

In Savannah, there is a great deli that has an awesome egg salad. This is the closest I can come to replicating it!

INGREDIENTS:
8 eggs
1 tablespoon mayonnaise
2 tablespoons prepared Dijon-style mustard
1 teaspoon dried dill weed
1 teaspoon paprika
1/2 red onion, minced
salt and pepper to taste

DIRECTIONS:
Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. (Or for a faster version- buy already peeled, hard boiled eggs at the store!)
In a large bowl, combine the egg, mayonnaise, mustard, dill, paprika, onion and salt and pepper. Mash well with a fork or wooden spoon.
Serve over bread or bagels (I like the everything bagel thins!). Yummy!