Hard-boil the eggs for 10-12 minutes, then cool in an ice bath, peel, and chop them.

Wash and dice the cucumber, then let it drain in a colander to minimize moisture.

In a mixing bowl, combine chopped eggs, cucumbers, mayonnaise, Dijon mustard, dill, and lemon juice. Add salt and pepper, and gently fold together.

Taste the salad and adjust seasonings as needed, then mix gently until well incorporated.

Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.