Boil the Eggs

 Put 6 eggs in a saucepan and pour cold water over them (about 1 inch above the eggs).

 Over medium heat, bring to a gentle boil.

 After boiling, lower the heat and simmer for ten to eleven minutes.

 After draining the boiling water, move the eggs right away to a dish of icy water. To make peeling simpler and to keep the yolks from becoming grey, let them cool for 5 to 10 minutes.

Step 2: Prepare the Dressing

 Mayonnaise, Dijon mustard, lemon juice, and a dash of salt and pepper should all be combined in a medium bowl.

 Add the chopped parsley and tarragon (if using). Mix well until smooth.

 The parsley balances the flavours, while the tarragon gives a subtle licorice-like scent.

Step 3: Chop the Vegetables

 Chop the shallot or onion and celery finely.

 To add a little crunch and freshness, add them to the dressing dish.

Step 4: Cut and Peel the Eggs

 Peel off the shells and gently break the cooled eggs.

 Divide the eggs into little pieces. Some of the eggs can also be mashed with a fork for a smoother texture.

 Toss in the chopped eggs with the dressing.

Step 5: Bring Everything Together

 To ensure that everything is equally covered, gently fold the eggs into the dressing.

 To suit your taste, adjust the seasoning by adding additional salt, pepper, or lemon juice.

 Add an additional tablespoon of olive oil or mayonnaise if you want your salad creamier.

Step 6: Cool and Present

 Before serving, place the salad in the refrigerator, covered, for at least half an hour. This facilitates the tastes' exquisite blending.

 Serve chilled over a bed of greens, crackers, or toast.

 Add a little paprika or more tarragon leaves as a garnish.