Begin by placing your eggs in a pot and covering them with water. Bring the water to a boil over medium-high heat, then lower the heat and let them simmer for 9-12 minutes. Once done, transfer the eggs to an ice bath for about 5 minutes.

While the eggs cool, wash a fresh cucumber and dice it into small pieces. Place them in a colander to drain excess moisture for about 10 minutes.

Once the eggs have cooled, peel them and mash them in a large mixing bowl until they reach a chunky yet creamy texture. Gradually mix in mayonnaise, Dijon mustard, lemon juice, fresh dill, salt, and pepper.

Carefully fold the diced cucumber into the egg salad mixture while maintaining the crunch.

Serve immediately in crisp lettuce cups or alongside low-carb crackers. Store leftovers in an airtight container in the fridge for up to three days.