In a pot on the stove over high heat, put the eggs and fill the pot with water to completely cover the eggs and bring the watr to a boil. Cook the eggs for 10 to 12 minutes (depending on the size of the eggs) and then take them off the heat and let them cool down, still in the pot with hot water for 5 minutes, to them submerge them in a bowl with cold water (use ice if needed).
When the eggs are cold, crack and peel them, them put them in the fridge, meanwhile prepare the other ingredients.
Finely chop the onion and celery (if using celery) into small dices and put them in a bowl.
Add in the mayonnaise, mustard, dill, white pepper, paprika, black pepper and salt and mix using a spoon (here you can add whatever other ingredient you want to use).
Take the eggs out of the fridge and chop them with no real order, then add the pieces to the previous mixture and combine.
Refrigerate for at least an hour and serve.
Notes
Other ingredients that can be added for a little extra flavor are: Finely chopped pickles, crispy cooked bacon in small pieces, a little lemon or lime juice, dried chili flakes, mashed avocado or salsa of any kind you like.