Place eggs in a saucepan and cover completely with cold water; bring to a boil. Cover, remove from the heat, and let stand for 10 to 12 minutes. Transfer eggs to a colander and run under cold water to cool.

Peel and chop eggs. Chop cucumbers and pickles.

Combine eggs, cucumbers, pickles, and mayonnaise in a bowl; mix until well blended. Cover and refrigerate until chilled, about 1 hour.