Egg and Smoked Salmon Salad

12 eggs
2 stalks celery (chopped small)
1 red onion (medium to small)(chopped small)
5 ounces diced smoked salmon
1 cup mayonnaise
3 tablespoons fresh dill
Salt and pepper to taste

1. Place the eggs in a large saucepan and cover with cold water.
2. Bring to a boil, remove immediately and cover, let stand for about 10 to 12 minutes.
3. Drain off hot water and cover with very cold water (add ice) to cool.
4. Peel while holding egg under cold running water – this makes the peel come off without taking half the white with it.
5. Cool and chop eggs.
6. Using a medium bowl combine the eggs, celery, onion, smoked salmon and mayonnaise. Mix well.
7. Season with the dill, salt and pepper to taste.
8. Refrigerate for at least 2 hours to allow the flavors to combine.