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1. Wash the cucumbers thoroughly under cold water. Peel if desired for a smoother texture.
2. Slice the cucumbers in half lengthwise and dice them into small cubes.
3. Core and chop the apples into small, bite-sized pieces. Skin can be left on for added color and nutrients.
4. Boil the eggs for 10-12 minutes, then place them in an ice bath to cool. Peel and chop them into small pieces.
5. Finely chop the red onion. Soak in cold water for 10 minutes if you prefer a milder flavor.
6. Chop the fresh dill if using; skip this step if using dried dill.
7. In a medium-sized mixing bowl, combine Greek yogurt (or mayonnaise), Dijon mustard, apple cider vinegar, and honey (if using).
8. Whisk until smooth and well combined. Adjust seasoning with salt and pepper to taste.
9. In a large mixing bowl, add diced cucumbers, diced apples, chopped hard-boiled eggs, chopped red onion, and fresh dill (or dried dill).
10. Pour the dressing over the salad mixture and gently fold to coat all ingredients evenly.
11. If using nuts, fold them in at this stage for added crunch.
12. Taste and adjust seasoning with more salt, pepper, or apple cider vinegar if desired.
13. Cover the bowl with plastic wrap or transfer to an airtight container.
14. Chill in the refrigerator for at least 30 minutes, or longer for best flavor.
15. Gently stir the salad before serving to redistribute the dressing.
16. Serve on a bed of greens for a refreshing lunch or dinner option.

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