Start by filling a medium-sized pot with water and bring it to a robust boil over high heat. Once boiling, reduce the heat to a gentle simmer and carefully introduce room temperature eggs using a skimmer to prevent cracking. Simmer for exactly 12 minutes.

Transfer the boiled eggs into an ice water bath to stop the cooking. Let them sit for at least 15 minutes to make peeling easier.

Carefully crack and peel the eggs, chop them into bite-sized chunks. In a mixing bowl, combine chopped eggs with finely diced red onion, chopped chives, parsley, and mayonnaise. Add Dijon mustard, lemon juice, and season with kosher salt and pepper to taste.

Gently fold all the ingredients together until well combined, avoiding overmixing for a chunkier texture. Taste and adjust seasoning as needed.

Serve chilled as a filling for sandwiches or wraps, or alongside leafy greens. Garnish with extra herbs or paprika for presentation.