Steam the eggs: Fill a pot with 1 inch of water and bring it to a simmer. Place eggs in a steamer basket, cover, and steam for 14 minutes.

Ice bath chill: Immediately transfer eggs to an ice-water bath for 5 minutes to halt cooking and make peeling effortless.

Peel and chop: Gently tap and roll each egg on the counter, peel under running water, then chop into bite-sized pieces.

Mix and season: In a bowl, combine chopped eggs, mayonnaise, dill, chives, Dijon mustard, salt, and pepper. Stir until just blended—don’t overmix or you’ll lose that fluffy texture.

Serve: Pile onto toasted bread, tuck inside a warm tortilla, or spoon onto crackers.