Instructions

• Prepare an ice bath in a bowl large enough to hold all the eggs; set aside.
• Place 8 large eggs in a single layer in a saucepan and add cold water to cover the eggs by about 1 inch.
• Heat the saucepan over high heat and bring the water to a rolling boil. As soon as it boils, remove the pan from the heat and cover it with a lid. Let the eggs stand in the hot water, covered, for 10–12 minutes.
• After 10–12 minutes, transfer the eggs to the prepared ice bath and let them sit until completely cooled (about 5–10 minutes).
• Peel the cooled eggs and chop them to your desired size, then place the chopped eggs in a medium-sized bowl.
• Add 1/4 cup mayonnaise, 1 Tablespoon fresh dill (minced), 2 tbsp chives (minced), 2 tbsp dijon mustard, 1/2 tsp salt, and 1/4 tsp pepper to the chopped eggs.
• Stir gently until the ingredients are evenly combined and the egg salad is well coated.