Start by placing the eggs in a pot and covering them with cold water. Bring the water to a boil, then cover the pot and remove it from heat to let the eggs sit for about 10-12 minutes.

Once the eggs are done, transfer them to an ice bath. This stops the cooking process and makes peeling easier.

Carefully crack the eggshells and peel them under running water if needed.

Place the peeled eggs in a mixing bowl and chop them into small pieces using a fork or a potato masher.

Add the mayonnaise, Dijon mustard, and lemon juice to the chopped eggs.

Sprinkle in salt and pepper to your liking and mix everything until well combined.

Fold in the chopped chives and dill.

For the best flavor, let the egg salad chill in the fridge for at least 30 minutes before serving.