Place eggs in a saucepan and cover with cold water.
Bring water to a boil; cover, remove from heat, keep the lid on the pan and let eggs stand in hot water for 25 - 30 minutes.
Drain and rinse with cold water. To easily peel the eggs, put the lid onto the pot you cooked them in and shake them a few times (like you're cooking popcorn on the stove) Peel & chop the eggs.
In a large bowl, combine the egg, mayonnaise, mustard, dill, paprika, onion, salt, pepper, and garlic powder. Mash well with a fork or wooden spoon.
For the roasted tomatoes
Heat oven to 425 F
Line a baking sheet with parchment paper or a silicone pastry mat
Distribute the tomatoes onto the cookie sheet and drizzle with olive oil.
Roast in the oven for 15-20 minutes, until they are slightly browned, aromatic, and starting to shrivel slightly.
Remove pan from the oven and sprinkle the tomatoes with sea salt.
Notes
1 serving of egg salad = 5 Weight Watchers Plus points
Tomatoes are 1 point (because of the olive oil)