Keto Creamy Egg Salad

Place egg in a pot and cover completely with cold water.
Bring water to a boil.
Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes.
Remove from hot water, and cool.
Peel egg and chop into bite size pieces and cube cucumber. Slice pickles, green onions and celery. Transfer all into a serving bowl.
Mix in mayonnaise, dill and dijon mustard until well coated.
Season with salt, pepper and cayenne pepper.
Refrigerate for 30 minutes.