Egg Salad Sandwiches with Pickled Beets

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6 large eggs

1/4 cup mayonnaise

4 teaspoons Dijon mustard, plus more for spreading

1 tablespoon sweet relish

2 teaspoons fresh lemon juice

2 scallions, thinly sliced

1 stalk celery, finely chopped

1/4 cup roughly chopped fresh dill

Kosher salt and freshly ground pepper

8 thin slices multigrain or white sandwich bread

8 to 16 slices pickled beets (depending on size)

Butter lettuce leaves and sliced cucumbers and radishes, for topping

Sour cream and onion potato chips, for serving