Begin by hard-boiling the eggs. Place them in a pot, cover with cold water, and bring to a gentle boil. Once boiling, cover the pot and remove it from heat, letting the eggs sit for 10-12 minutes. Transfer the eggs to an ice bath to cool for about 5 minutes before peeling and chopping them into bite-sized pieces.

While the eggs are cooling, take the fresh cucumbers and slice them into small dice. Pat the diced cucumbers dry with a paper towel to remove excess moisture, and set them aside in a mixing bowl.

In the bowl containing the chopped cucumbers, add the chopped hard-boiled eggs, mayonnaise, Dijon mustard, fresh dill, and lemon juice. Mix carefully to create a creamy mixture.

Sprinkle salt and pepper over the mixture to taste and stir gently to combine all ingredients thoroughly.

Serve immediately using lettuce leaves or store in an airtight container in the fridge for up to 3-4 days.