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Bring a medium size pot of water to a simmer over medium heat. Add in the eggs and let them simmer in the water for 15 minutes.
After the 15 minutes, remove the eggs and place them in a bowl of ice cold water, let them sit another 15 minutes.
Crack and peel the eggs in the cold water or under cold running water.
Chop the eggs to your preferred size (approximately ¼ -½ inch chunks), add the egg to a medium size mixing bowl.
Add the mayonnaise, dijon mustard, minced chives, parsley, and fresh dill. Sprinkle with salt, pepper and adda squeeze of fresh lemon juice.
Stir this all together until well combined.
Egg salad can be enjoyed on it’s own or in a sandwich.