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Place the 6 eggs in a pot and cover with cold water. Add 1 teaspoon salt. Bring to a boil, then reduce heat and simmer for 8-10 minutes until hard-boiled. Drain, cool, peel, and chop roughly.
To prepare the mayonnaise, crack 2 raw eggs into a deep bowl. Add 1 tablespoon mustard, a pinch of salt, and 1 teaspoon vinegar. Slowly drizzle in the sunflower oil while whisking vigorously or using a hand blender until thick and creamy.
In a mixing bowl, combine the chopped boiled eggs, drained tuna, finely chopped red onion, and chopped dill.
Gently fold in the homemade mayonnaise until everything is well coated. Adjust salt to taste.
Chill for 15-20 minutes before serving to allow flavors to meld.
Serving and storage tips:
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