Start by hard-boiling the eggs; place them in a saucepan and cover with cold water. Bring to a boil over medium-high heat, then cover and remove from heat. Let them sit for about 12 minutes, then transfer the eggs to an ice bath to cool for at least 5 minutes before peeling.

While the eggs cool, finely chop the celery, red onion, and fresh herbs. Set your ingredients aside.

In a large mixing bowl, mash the peeled hard-boiled eggs with a fork until chunky and creamy. Add mayonnaise and Dijon mustard, stirring until fully combined; season with salt and pepper to taste.

Gently fold the chopped celery, red onion, and herbs into the egg mixture. Use a spatula to avoid over-mixing.

Just before serving, gently mix in your choice of crispy elements, such as crumbled bacon or fried onions.

Refrigerate the completed crispy egg salad for about 30 minutes, allowing the flavors to meld. Serve it chilled on a bed of fresh greens, in sandwiches, or with crispy bread.