Prepare the eggs by boiling them until hard-cooked, then allow them to cool completely. Once cooled, peel and chop the eggs into chunks and transfer them to a mixing bowl.

Add the finely chopped celery, red onion, dill, and chives to the bowl with the eggs, mixing gently.

In a separate small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, paprika, salt, pepper, and minced garlic to create the dressing.

Pour the dressing over the egg mixture and fold gently until the eggs and vegetables are evenly coated with the dressing. Serve immediately or refrigerate for later.