Boil the Eggs: Place the eggs in a medium saucepan and cover with cold water by about an inch. Place over medium-high heat and bring to a rolling boil.

Rest: Once boiling, turn off the heat immediately. Cover the saucepan with a lid and let the eggs sit undisturbed for exactly 10 minutes.

Ice Bath: After 10 minutes, use a slotted spoon to transfer the eggs to a bowl filled with ice water. Let them cool for 5 minutes.

Peel and Chop: Gently crack the cooled eggs and peel them under cool running water. Pat dry with a paper towel, then chop the eggs to your desired consistency. Place in a mixing bowl.

Make the Dressing: In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and black pepper.

Combine: Pour the dressing over the chopped eggs. Add the red onion and fresh herbs. Gently fold the mixture together with a spatula until evenly coated.

Chill: For the best flavor, cover and refrigerate for 15 to 30 minutes before serving. Serve on toasted bread, croissants, or lettuce wraps.