Start by placing your eggs in a saucepan and cover them with cold water, ensuring they're submerged. Bring the water to a rapid boil over high heat, then cover the pot, removing it from heat. Let the eggs sit in the hot water for 9–12 minutes. Once done, transfer them to an ice bath for about 5 minutes to cool entirely.

Once the eggs are cool, gently tap them on a hard surface to crack the shells and peel them under running water for easier removal. Place the peeled eggs in a mixing bowl, and using a fork, mash them until chunky.

In the bowl with the mashed eggs, add a few tablespoons of mayonnaise along with Dijon mustard, lemon juice, and a pinch of salt and pepper. Mix all these ingredients together using the fork until everything is well-combined and creamy.

Next, fold in the diced celery and minced red onion into the egg mixture. Be gentle while mixing to maintain the chunkiness of the egg and vegetables.

Finely chop your choice of dill or parsley and sprinkle it into the mixture. Gently combine everything until the herbs are evenly distributed throughout your Crispy Egg Salad.

Cover your bowl with plastic wrap and refrigerate the egg salad for at least 30 minutes for flavors to meld.

Once chilled, serve the Crispy Egg Salad on toasted bread, into wraps, or on a bed of crisp lettuce leaves. Enjoy with crispy crackers.