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Add 8 large eggs to a saucepan and fill with cold water. Bring water to a boil and immediately remove from heat. Cover and let the eggs stand for 10-12 minutes.
Make an ice bath large enough to hold all the eggs and add the eggs to it once they have been in the boiling water 10-12 minutes. let them rest in the ice bath until cooled.
Peel and chop the eggs then add them to a medium-sized bowl.
Add ¼ cup mayonnaise, 1 Tablespoon fresh dill,2 tbsp chives, 2 tbsp dijon mustard , ½ tsp salt , and ¼ tsp pepper . Mix until combined.