1. Hard-boil the eggs (if needed): Stovetop: Place eggs in a single layer in a saucepan and cover with 1 inch of cold water. Bring to a boil over medium-high heat. Once boiling, remove from heat, cover, and let sit 12 minutes. Transfer to an ice bath and cool for 5 minutes. Or use my Instant Pot method.
2. Prep the eggs: Peel all 5 eggs. Halve one egg and remove the yolk; set it aside. Finely chop the remaining 4 eggs and the remaining egg white.
3. Make the dressing: In a medium bowl, mash the reserved yolk. Then, whisk in the mayonnaise, Dijon mustard, lemon juice, paprika, and celery seed until smooth and creamy.
4. Mix the salad: Fold in the chopped eggs, dill, and chives until evenly combined. Season with salt and pepper to taste.
5. Chill and serve: For best flavor, cover and refrigerate for 15-30 minutes before serving. Serve cold on toasted bread with a lettuce leaf or two.

Storage: Refrigerate egg salad in an airtight container for up to 3 days. Freezing is not recommended.