Boil the eggs by placing them in a saucepan, covering with cold water, bringing to a boil, then letting sit covered for 12 minutes.

Prepare the dressing by mixing mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and pepper in a bowl until smooth.

Cool the eggs in an ice bath for 5 minutes, peel, chop, and mix with the dressing, celery, and chives.

Chill the salad in the refrigerator for at least 30 minutes before serving.