Add the eggs to a saucepot and cover them with water. Place a lid on the pot and bring the water to a full boil. Once boiling, turn off the heat and let the eggs sit in the hot water for 12 minutes.

After 12 minutes, transfer the eggs to an ice bath or run them under cold water until cool. Peel the eggs and chop them into ½-inch pieces.

In a mixing bowl, combine the chopped eggs with mayonnaise, Dijon mustard, dill relish, lemon juice, salt, and pepper. Stir gently, mashing some of the yolk into the dressing for creaminess.

Taste and adjust seasonings if needed. Serve immediately, or refrigerate until ready to serve.