Boil the eggs by placing them in a pot of cold water. Bring to a boil, cover, remove from heat, and let sit for 9 minutes.
Transfer eggs to an ice bath immediately and let cool for 5 minutes. Peel and pat completely dry.
Slice the boiled eggs in half lengthwise or into quarters.
Heat the olive oil in a skillet over medium-high heat until glistening.
Fry the eggs cut-side down for 2-3 minutes until deep golden brown and crispy. Flip briefly to sear the rounded side, then remove from heat.
Whisk the mayonnaise, mustard, lemon juice, red onion, dill, chives, salt, and pepper in a medium bowl.
Roughly chop the fried eggs into chunky bite-sized pieces.
Fold the chopped eggs gently into the dressing until coated.
Serve immediately on toast or lettuce, topped with extra herbs or chili crisp.
