Boil the eggs. Place eggs in a pot, cover with cold water by 1 inch, and bring to a rolling boil. Once boiling, turn off the heat, cover, and let sit for 10 to 12 minutes. This yields fully set, tender yolks.

Chill and peel. Transfer eggs to an ice bath for at least 10 minutes. Crack gently and peel under running water for easier shells-off. Pat dry.

Chop the eggs. Dice into small, bite-size pieces. For creamier texture, mash one egg with a fork and chop the rest; this creates a mix of smooth and chunky.

Make the dressing. In a bowl, whisk together mayonnaise, Dijon, lemon juice, salt, pepper, and optional spices. Aim for a thick but spoonable consistency.

Add flavor boosters. Stir in chopped capers, celery, red onion or shallot, and herbs. Taste and adjust lemon, salt, or Dijon as needed.

Fold in the eggs. Gently combine the chopped eggs with the dressing. Avoid overmixing to keep some pieces intact.

Rest briefly. Let the salad sit 10 to 15 minutes in the fridge so flavors mingle. Taste again before serving and adjust seasoning.

Serve. Spoon onto buttered toast, tuck into a lettuce wrap, or layer on grainy bread with lettuce and sliced tomatoes. Finish with a crack of pepper.