Start by hard-boiling the eggs. Place them in a pot of cold water, bring it to a boil, cover, and turn off the heat. Let them sit for about 10-12 minutes.

Once boiled, transfer the eggs to an ice bath or run them under cold water.

Gently tap the eggs on a hard surface and peel away the shell.

In a mixing bowl, use a fork or whisk to mash the peeled eggs.

Stir in the mayonnaise, ensuring it's well combined with the eggs.

Add the Dijon mustard and vinegar.

Sprinkle in salt and pepper according to your preference.

If desired, fold in the chopped herbs.