Place eggs in cold water in a pot. The eggs should just be covered by the water. Bring to a boil and let simmer for 10 minutes. Drain and rinse eggs with cold water for a minute or so (this makes peeling easier).
Peel the eggs and place in a bowl with the cream cheese. Mash using a fork until your egg salad has reached the consistency you prefer. I like to leave some larger chunks.
Add the dill, salt and pepper and sun-dried tomato pieces.