Boil the eggs to perfection. Place the eggs in a single layer in a saucepan and cover them with cold water by about 2cm. Bring the water to a rolling boil over high heat. Once it's bubbling vigorously (you'll see large, frantic bubbles), cover the pan, remove it from the heat, and let it sit for exactly 10 minutes. This gentle cooking method prevents rubbery whites.

Shock and peel. After 10 minutes, transfer the eggs to a bowl of iced water. Leave them for 5 minutes to stop the cooking process. When you crack the shells, you'll hear a satisfying snap. The cold shock makes the shells slip off easily, revealing perfectly smooth, bright white eggs with a firm, bright yellow yolk that is still tender.

Chop with care. Once peeled, pat the eggs dry with kitchen paper to remove excess moisture. Using a sharp knife, cut each egg in half lengthways. Then, chop the eggs into 1cm pieces. You should see a mix of white and yellow chunks; avoid mincing them into a paste. The texture should be slightly chunky, not uniform.

Prepare the dressing. In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and pepper. The mixture should be pale yellow, smooth, and smell sharp and creamy. Taste it — you want a bright, tangy base that will wake up the eggs.

Combine the elements. In a large bowl, gently fold the chopped eggs with the finely diced celery, chopped cornichons, dill, and chives. Pour the dressing over the top. Using a rubber spatula, fold everything together with a gentle, sweeping motion. You'll see the creamy dressing coat the egg pieces and the green flecks of herbs disperse. Do not overmix; you want visible pieces of egg white and yolk.

Rest for depth of flavour. Cover the bowl with cling film and refrigerate for at least 30 minutes. During this time, the flavours meld together. The salad will feel firmer and more cohesive when you take it out. This resting period is essential for the ultimate taste.

Plate like a professional. To serve, use a large ring mould or a small ramekin to shape a neat portion onto each plate. Gently lift the mould away. You should have a tidy, tall cylinder of egg salad. Finish with a light dusting of smoked paprika, a fresh sprig of dill, and a few thin slices of radish for colour and crunch.