Bring a large pot of water to a boil and place the eggs gently into the pan. Remove the pot from the heat and let the eggs sit for 10 minutes in the hot water.

While the eggs are cooking, prepare a cold water bath using ice and cold water, set it aside for the eggs once they are finished cooking.

In a medium bowl combine the dill, Walden Farms Mayonnaise (or 30/10 Homemade Mayonnaise), and lemon juice. Add in the diced onion and celery and stir to combine.

Remove the eggs from the hot water and place them in the ice bath until they are cool enough to peel. Peel the eggs and dice them into 8 pieces. Place the egg chunks in the bowl of onion and celery and gently stir to combine.

Season the mix with sea salt and pepper and serve on butter lettuce leaves.

In a food processor or with an immersion blender combine the vinegar, egg yolk, and yellow mustard, blend until it is a pale yellow color and lightly frothy. While blending slowly add in the oil to form a thick emulsion, this will create your mayonnaise.