Prepare your hard boiled eggs, either on the Instant pot or on the stove top.
If making on the stove top, bring a pot of water to boil. Make sure there's enough water to fully cover the eggs. Place the eggs slowly in the boiling water, let it come to a boil. Cover and simmer for 12 to 14 minutes. Remove the eggs from the pot to a bowl of cold water. Let it cool.Roll each egg on the counter to crack and submerge them in a bowl of water for a few minutes for the peel to loosen up. Peel from the bottom.For Instant pot instructions, refer to the post.
Add chopped eggs, red onion, celery, mayonnaise, Dijon mustard, lemon juice, chives, salt and pepper in to a large bowl. Mix gently until combined.
Serve with chopped chives on top, inside sandwich or in wraps.
Egg salad will keep in the fridge for 2 to 3 days.
If you're adding different ingredients, keep liquids to a minimum to avoid getting watery. See flavor combinations in the post.