Place eggs in a large stock pot and cover with cool water. Bring to a rolling boil, remove from heat and let sit for 10-12 minutes.
Remove from hot water and place directly into an ice bath (a large bowl of ice water), and let cool for 5-7 minutes. Once cool, peel eggs and set aside.
To prepare egg salad, add diced hard-boiled eggs to a large bowl, along with all remaining ingredients. Toss to combine. Adjust lemon, salt and pepper to taste. Transfer to the fridge to chill. Serve with toasted bread, crackers, on a bed of greens, however you’d like!