Start by placing about four large eggs in a pot and covering them with cold water. Bring the water to a boil over medium heat, then remove the pot from heat and cover it. Let the eggs sit undisturbed for 12 minutes.

Afterward, transfer the eggs to an ice bath for about 5 minutes to cool.

While the eggs cool, take 1-2 fresh English cucumbers and wash them thoroughly. Cut off the ends, then slice them in half lengthwise before dicing into bite-sized pieces.

Once cooled, gently crack the eggs and peel them under running water. Dice the eggs into small pieces, keeping some larger chunks for texture.

In a large mixing bowl, combine the chopped eggs and diced cucumbers.

Add a generous scoop of mayonnaise and 1-2 tablespoons of Dijon mustard to the bowl with the eggs and cucumbers. Fold the ingredients together until everything is evenly coated.

Sprinkle in salt, freshly cracked black pepper to taste, and a handful of freshly chopped dill.

Cover the bowl and place it in the refrigerator for at least 30 minutes.

When ready to serve, spoon the chilled salad onto plates or into lettuce wraps. Garnish with extra dill or a dollop of mayonnaise if desired.