Hard-boil the eggs. Place eggs in a pot, cover with cold water by an inch, and bring to a gentle boil. Turn off the heat, cover, and let sit for 10–12 minutes. Drain and cool under cold water or in an ice bath.

Peel and chop. Gently crack the shells and peel. Pat dry. Chop eggs into bite-size pieces—aim for a mix of small and medium chunks for good texture.

Prep the crunchy bits. Finely dice celery and onions or scallions. Chop dill or parsley and pickles. Keep the pieces small so they blend smoothly.

Make the dressing. In a large bowl, whisk together mayonnaise, Dijon mustard, lemon juice or vinegar, a pinch of salt, and pepper. Add a dash of paprika or garlic powder if you like.

Combine. Add chopped eggs, celery, onion, herbs, and pickles to the bowl. Fold gently with a spatula until everything is well coated but not mashed.

Taste and adjust. Add more salt, pepper, acid, or mayo as needed. If you want extra zip, a few drops of hot sauce or an extra teaspoon of Dijon does the trick.

Chill. Cover and refrigerate for at least 20 minutes. This helps the flavors meld and the texture set.

Serve. Spoon into lettuce cups, wrap in a low-carb tortilla, or scoop onto cucumber slices. Finish with a sprinkle of fresh herbs or paprika.