Boil the eggs: Place your eggs in a pot, cover them with cold water, and bring to a rolling boil over medium heat. Once boiling, let them cook for about 9-12 minutes for hard-boiled perfection.

Cool the eggs: Remove the pot from heat and transfer the eggs to a bowl of ice water. Let them sit for at least 5 minutes to cool down completely.

Peel the eggs: Gently tap each egg on a hard surface, then roll it lightly to crack the shell. Start peeling from the wider end where there's usually an air pocket.

Chop the eggs: Once peeled, place the eggs on a cutting board and chop them into small pieces.

Mix the dressing: In a large bowl, combine mayonnaise, Dijon mustard, salt, pepper, and chopped fresh herbs if using. Stir until smooth and well blended.

Combine ingredients: Gently fold in the chopped eggs until they're fully coated in the dressing.

Chill: Cover your egg salad and refrigerate for at least 30 minutes before serving.