Place 4 eggs in a saucepan and cover them with water. Bring the water to a boil over medium heat, then cover the saucepan, and turn off the heat. Let the eggs sit for 12 minutes.

Once the eggs are cool, gently tap them on a hard surface and peel off the shells. Rinse the peeled eggs under cold water, then chop them into bite-sized pieces.

In a large mixing bowl, combine the chopped eggs with 1/4 cup of mayonnaise and 1 teaspoon of Dijon mustard. Stir gently until well coated.

Finely chop 1/2 cup of celery and 1/4 cup of red onion, then add them to the egg mixture. Mix everything together.

Chop a handful of fresh herbs and fold them into the mixture. Adjust seasoning with salt and pepper as needed.

Fold in crispy add-ins like croutons or bacon bits for extra texture.

Serve your Crispy Egg Salad on fresh greens, in a sandwich, or with crackers.