Place eggs in a medium saucepan and cover with cold water. Bring to a gentle boil over medium heat, then turn off the heat, cover, and let sit for 10 minutes to ensure fully cooked yolks.
Drain the hot water and run cold water over the eggs for about 5 minutes. This helps stop the cooking process and makes peeling easier.
Peel the eggs carefully under cold water, then chop them into small, even pieces using a sharp knife. Set aside.
In a mixing bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, smoked paprika, salt, and pepper until smooth and well combined. The mixture should be slightly tangy and smoky.
Gently fold the chopped eggs and herbs into the dressing using a spatula, being careful not to break the eggs apart too much. Mix until evenly coated and vibrant with herbs and paprika.
Taste the salad and adjust seasoning with more salt, pepper, or lemon juice if needed. The mixture should be creamy, smoky, and bright.
Transfer the egg salad to a serving dish. Let it rest in the fridge for at least 10 minutes to allow flavors to meld and the texture to set.
Serve chilled or at room temperature, spread on bread, or enjoy straight from the bowl for a quick, flavorful snack.
