Bring the water to a gentle boil over medium-high heat, then remove the pan from the heat and cover it with a lid.

Let the eggs sit in the hot water for 10–12 minutes until fully cooked through.

Drain the hot water and transfer the eggs to a bowl of ice water to cool completely.

Peel the eggs and chop them into small chunks for a creamy but textured egg salad.

Add the chopped eggs to a mixing bowl along with mayonnaise, Dijon mustard, and lemon juice.

Stir in the celery, red onion, chives, dill, paprika, salt, and black pepper.

Fold everything together gently until the mixture looks creamy and evenly combined.

Taste the egg salad and adjust the seasoning if needed for extra brightness or richness.

Wash and dry the lettuce leaves carefully so they stay crisp and sturdy.

Spoon the egg salad mixture into the center of each lettuce leaf.

Serve immediately while the lettuce is fresh and crunchy.