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Egg and Smoked Salmon Salad

12 large eggs, hard-cooked, shelled & coarsely chopped
2 ribs celery, chopped
1 small red onion, minced
3 Tbsp. fresh dill, chopped
5 oz. smoked Salmon, cut into 1/4", diced
1 cup (or as needed) Hellmann's light mayonnaise
Salt & freshly ground pepper to taste

Place the eggs, celery, onion, dill and Salmon in a mixing bowl and toss to combine. Stir in enough mayonnaise to bind the salad, being careful not to make it too wet. Season to taste with salt and pepper. Refrigerate for several hours to allow the flavors to blend.

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