Mix all ingredients together and refrigerate for at least an hour so the flavors marinate. Enjoy as a sandwich or make it an appetizer by putting a dollop on a crostini. Top with fresh dill and a sprinkle of paprika.
Be mindful of how much salt you add, as the capers, olives, and preserved lemons are quite salty.
You can use fresh dill weed instead of dry, but use 3 tablespoons of fresh for every 1 tablespoon of dry.
I like Martha Stewart’s recipe, put eggs in a pot, put just enough cold water to cover the eggs, bring eggs to a boil, turn off the burner and cover with a lid, let sit for 20 minutes. Try to not use the freshest eggs, this will make peeling easier. After 20 minutes, rinse in cold water then peel.