Place the eggs in a pot and cover with cold water. Bring to a boil, then cover and remove from heat; let them sit for about 12 minutes.

While the eggs are cooking, fill a bowl with ice water to cool the eggs quickly and stop the cooking process.

Once the eggs are cool, tap them gently to crack the shell and peel under running water.

Using a fork, mash the peeled eggs in a mixing bowl to a chunky consistency.

Add the mayonnaise, chopped dill pickles, Dijon mustard, and fresh dill to the mashed eggs and stir until fully combined.

Season with salt and pepper to taste, adjusting seasoning if needed.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.

Serve the egg salad on your favorite bread, in a wrap, or with crackers and enjoy.