In a small bowl, combine mayonnaise, mustard, and lemon juice. Use a spoon or small whisk to mix them together until smooth and fully blended. Set the dressing aside while you prepare the eggs.

Start by peeling the boiled eggs. If the shells are difficult to remove, gently roll each egg on a hard surface to create cracks, then peel under running water to make the process easier.

Once peeled, place the eggs on a cutting board and chop them into small, bite-sized pieces. You can choose to dice them finely for a smoother salad or leave larger chunks for a more textured bite. Some people like to mash one or two of the yolks to add extra creaminess to the salad.

Transfer the chopped eggs to a large mixing bowl.

Pour the prepared dressing over the chopped eggs in the mixing bowl. Using a spoon or spatula, gently fold the dressing into the eggs until everything is well coated. Be careful not to overmix - stirring too vigorously can break the eggs down too much and turn the salad into a paste.

The goal is to distribute the creamy dressing evenly while keeping some texture in the eggs.

Once the dressing is mixed in, add the chopped parsley, green onion, and shallot. Stir again, making sure the fresh herbs and aromatics are evenly incorporated throughout the salad.

Next, sprinkle in the salt and black pepper. Stir one final time, ensuring the seasonings are evenly distributed.

Taste the egg salad at this stage and adjust seasoning if needed - add a little more salt if it needs extra flavor or an extra dash of lemon juice if you prefer more brightness.

For the best flavor, cover the bowl and refrigerate the egg salad for about 30 minutes before serving. This chilling time allows the flavors to meld together and enhances the overall taste. If you’re in a hurry, you can serve it right away, but a little extra time in the fridge makes a difference.

Garnish with a little extra chopped green onion or parsley or, optionally, arugula (as shown below) for a fresh finishing touch.