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Prepare the following, adding each ingredient to the same medium bowl as it is completed: Finely dice 1 large celery stalk until you have ⅓ cup. Finely chop ½ medium bunch fresh chives until you have 1 tablespoon. Pick the leaves from 4 fresh parsley sprigs and finely chop until you have 1 tablespoon. Juice ¼ medium lemon until you have 1 teaspoon.
Add ¼ cup mayonnaise, 2 teaspoons Dijon mustard, ⅛ teaspoon kosher salt, and a few grinds of black pepper. Stir to combine.
Peel 6 large hard-boiled eggs and dice. Add to the dressing and gently stir to combine. Taste and season with more kosher salt and black pepper as needed. Serve right away, or refrigerate in an airtight container for an hour or two to let the flavors meld.
If making a sandwich, divide the egg salad between 3 slices of sandwich bread and spread into an even layer. Top with 3 large Bibb lettuce leaves, tearing as needed to fit. Close each sandwich with a second slice of sandwich bread, then cut each one in half with a serrated knife.