Carefully place a dozen eggs in a pot and cover with at least 1 ½ inches of cool water.
Place the uncovered pot on the stove top and turn heat on high. Bring the water to a rolling boil, wait for a minute, turn the heat off, cover, and set a timer for 12 minutes. (Do not move pot to another burner).
After 12 minutes remove the eggs with a slotted spoon and transfer them to a large bowl filled with cold water and ice cubes. Allow the eggs to sit in the ice bath for at least 5 minutes.
Once the eggs are cooled remove them from the bowl and dry them with a towel. Standing near a garbage can tap each egg on the counter top lightly until it breaks open. Carefully remove the shells with your fingers and discard the shells.
Once all the eggs are peeled cut the cooked eggs into large chunks and place them in a bowl.
Whisk all of the ingredients until completely combined.
Once the dressing is combined add a little bit at a time to the chopped eggs and stir carefully to combine. Continue to add the dressing (using as much or as little as you like) until it reaches your desired consistency.
To Serve: Place on a slice of gluten free bread (or bread of choice) and garnish with an extra sprinkling of dill along with a pinch of salt and pepper. Squeeze more lemon juice over the top (optional).
Dried dill may be substituted for fresh dill but the flavor will likely not be as robust as using fresh herbs.