Place the eggs in a pot and cover them with cold water. Bring to a boil over medium-high heat. Once boiling, cover the pot and remove it from heat. Let the eggs sit for 12 minutes.

After 12 minutes, transfer the eggs to an ice bath to cool for about 5 minutes. This will make them easier to peel.

Peel the cooled eggs and chop them into small pieces.

In a mixing bowl, combine the chopped eggs, mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and pepper. Stir until well combined.

If using, fold in the chopped chives and diced celery for added flavor and crunch.

Taste and adjust seasoning if necessary. Serve immediately or refrigerate for at least 30 minutes to allow flavors to meld.