Begin by hard-boiling 4 to 6 fresh eggs in a pot of boiling water for exactly 10-12 minutes. Transfer the eggs to a bowl of ice water to cool rapidly.

While the eggs cool, finely dice about 1 cup of your chosen crunchy vegetables and chop a handful of fresh herbs until they’re finely minced.

In a large mixing bowl, combine the peeled and chopped hard-boiled eggs with the chopped vegetables and herbs. Add about 1/2 cup of mayonnaise and 1 tablespoon of Dijon mustard, stirring gently to combine.

Fold in your chosen crispy elements and gently combine to add texture without overmixing.

Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes.

Serve the crispy egg salad on fresh greens, in a sandwich, or as a dip with crackers.