Begin by placing your eggs in a saucepan, covering them with cold water. Bring the water to a boil over medium-high heat, then cover the pot and turn off the heat, allowing the eggs to sit for 9-12 minutes.

Transfer the eggs to a bowl of ice water to cool for about 5 minutes, making them easier to peel and chop.

While the eggs are cooling, wash and dry your cucumbers. Dice them into small pieces, ensuring they are uniformly sized.

In a large mixing bowl, combine the chopped hard-boiled eggs and diced cucumbers. Add mayonnaise, Dijon mustard, fresh dill, lemon juice, salt, and pepper.

Gently incorporate these components together, aiming for an even mixture without mashing the eggs.

Taste and adjust the seasoning with more salt, pepper, or lemon juice as needed.

Chill in the refrigerator for about 30 minutes before serving to allow flavors to meld.