Carefully pop the solid yellow yolks out of the halved hard-boiled eggs and place them into a medium ceramic mixing bowl. Arrange the empty egg whites symmetrically on a serving platter.

Using a sturdy silver fork, aggressively mash the dry yolks until they break down into a fine, uniform crumble.

Add the mayonnaise, Dijon mustard, and chopped fresh dill directly to the mashed yolks.

Vigorously stir and mash the mixture until the fats bind into a completely smooth, velvety, and highly spreadable emulsion.

Season the yolk emulsion aggressively with the kosher salt and coarse black pepper, tasting to ensure the sharp acidity of the Dijon is perfectly balanced by the salt.

Transfer the unified filling to a professional piping bag fitted with a large star tip (or a zip-top bag with the corner snipped).

Pipe a generous, towering swirl of the filling into the hollow cavity of each egg white. Garnish with a tiny sprig of fresh dill or an extra pinch of black pepper. Serve chilled or at room temperature.