Cook Franks: In a medium pot, place franks and cover with cold water. Bring to a boil and cook on low for 2-3 minutes (don’t overcook so they don’t break on sides). Dispose water and let cool. **Boil eggs according to one of my posts “Perfect Hard –Boiled Eggs”
Boil eggs, according to my 'how-to' recipe here: Boiled Eggs.
Wash and paper towel pat dry onions and dill. In a large bowl, shred 1/2 large green cabbage onto a Benriner Bandolin. Then, cut franks into half, slice into 1/4″ thick pieces and put through the Chop Wizard; add into bowl with cabbage. Peel and slice cooled 8 boiled eggs into 1/4″ thick pieces and also put through the Chop Wizard; add to the salad. Finely chop 6-7 green onions and 2 tbsp dill.
Combine all ingredients together and stir with help of tablespoon (works the best). Dress salad into mayo to taste and add salt if needed to taste.