Start by hardboiling the eggs. Place them in a saucepan, cover with cold water, and bring to a boil over medium heat. Cover and turn off the heat, letting them sit for about 12 minutes. Transfer to an ice bath for 5 minutes to cool.

Gently peel the cooled eggs under running water and chop them into small pieces, placing them in a large mixing bowl.

Add 1/4 cup of mayonnaise, 2 tablespoons of Dijon mustard, and 3 tablespoons of finely diced red onion to the bowl with chopped eggs. Include 2 tablespoons of capers, 1 tablespoon of lemon juice, 1 tablespoon of dill, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.

Gently stir all ingredients together until well combined. Be careful not to overmix to preserve the texture of the eggs.

Serve on crisp lettuce, in sandwiches, or with crackers for a delightful meal.