The Preparation
Hard boil the eggs: boil for 10 minutes, then transfer to an ice bath for 4-5 minutes. Peel and roughly chop.
If using fresh dill, roll the sprigs tightly and slice with a sharp knife into a chiffonade.
Combine the chopped eggs, shrimp, diced celery, and diced onion in a large bowl.
Add the dill, mayonnaise, Old Bay, salt, and lemon juice. Stir gently to combine.
Taste and adjust seasoning. Refrigerate until ready to serve. Best if made ahead and served the next day.
