The Best Egg Salad

-1 Boil your eggs for 10-12 minutes. Transfer them to a bowl of cold water and ice and let them rest for 5 minutes before peeling. 
-1 Peel your eggs and chop each one into pieces. Add them to a medium sized bowl with the mayo, mustard, chives, dill and spices. 
-1 Toss everything together using a fork, gently mashing the eggs as you go. I like to leave some small chunks of eggs in my egg salad. 
-1 Serve fresh over your favorite bread or cracker! 
-1 Refrigerate leftovers for up to 5 days.