Crispy Cucumber and Savory Egg Salad

1Start by boiling the eggs (4 large). Place the eggs (4 large) in a saucepan and cover them with water. Bring the water to a boil over medium-high heat, then cover the pan and remove it from heat. Let the eggs (4 large) sit for 12 minutes.

2After 12 minutes, transfer the eggs (4 large) to a bowl of ice water to cool for about 5 minutes. Once cooled, peel the eggs (4 large) and chop them into small pieces.

3While the eggs (4 large) are cooling, wash the cucumbers (2 large) thoroughly. Cut off the ends and slice them into thin rounds or half-moons, depending on your preference.

4In a large mixing bowl, combine the chopped eggs (4 large), sliced cucumbers (2 large), mayonnaise (¼ cup), Dijon mustard (1 tablespoon), lemon juice, and chopped dill. Mix gently until all ingredients are well combined.

5Season the salad with salt and pepper to taste. Adjust the seasoning as needed.

6Serve the salad chilled or at room temperature, either on its own or as a filling for sandwiches.