Place the eggs in a single layer in a saucepan and cover with cold water by about an inch. Bring to a rolling boil over high heat.

Once boiling, immediately remove the pan from the heat, cover tightly, and let it sit for 12 minutes.

Prepare an ice bath by filling a large bowl with cold water and ice. After 12 minutes, transfer the hot eggs to the ice bath. Let them cool for at least 10 minutes.

Once cooled, peel the eggs. The ice bath makes peeling much easier.

Chop the eggs to your preferred consistency and place in a medium mixing bowl.

In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, dill, chives, salt, and pepper.

Pour the dressing over the chopped eggs. Add the diced celery and red onion.

Gently fold everything together until just combined. Be careful not to overmix.

Taste and adjust seasoning.

Chill for at least 30 minutes before serving.

Serve this egg salad on toasted whole-grain bread, in a croissant, on crackers, or over a crisp green salad.

Sprinkle with paprika before serving if desired.