Prepare the Eggs: Carefully place your eggs in a large saucepan and cover them with cold water by about 2-3 cm. Bring the water to a rolling boil over a high heat. Once the water is bubbling vigorously, immediately turn off the heat, cover the pan with a lid, and let the eggs sit in the hot water for exactly 10 minutes. The eggs will be gently cooking within the hot water, ensuring a perfectly set yolk without any green ring.

Cool the Eggs: After 10 minutes, use a slotted spoon to transfer the hot eggs into a large bowl filled with ice water. Let them cool completely for at least 5 minutes. You'll notice the eggs becoming cool to the touch, and the ice bath helps to stop the cooking process promptly, making them easier to peel and preventing overcooked, rubbery whites.

Peel and Chop: Once fully cooled, gently tap each egg on a hard surface to crack the shell all over, then peel them under cool running water. The shells should slip off easily, revealing smooth, pristine white eggs. Chop the peeled eggs into roughly 1-1.5 cm pieces. Don't worry about uniformity; a mix of textures adds to the charm.

Prepare the Dressing: In a large mixing bowl, combine the full-fat mayonnaise, Dijon mustard, and apple cider vinegar. Whisk everything together until the mixture is smooth and glossy, with a slightly tangy aroma. This creamy base is what will bind all our flavours together.

Combine Ingredients: Add the chopped eggs, finely diced celery, chopped fresh chives, and chopped fresh dill to the bowl with the dressing. Season generously with sea salt and freshly ground black pepper.

Mix and Chill: Gently fold all the ingredients together using a spoon or spatula until the eggs are evenly coated in the creamy dressing and the herbs are well distributed, giving the salad a vibrant, speckled appearance. Be careful not to mash the eggs too much; we want some texture. Taste and adjust seasoning if needed. Cover the bowl and refrigerate for at least 30 minutes to allow the flavours to meld and chill thoroughly. When ready to serve, garnish with a light sprinkle of paprika for a touch of colour, if desired.