Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, cover, and let sit for 10 minutes.
Transfer eggs to an ice bath immediately to cool completely. Peel and chop coarsely.
Heat olive oil in a small skillet over medium heat. Add breadcrumbs and chili flakes.
Stir constantly for 3-4 minutes until crumbs are deep golden brown and crispy. Remove from heat immediately.
Whisk mayonnaise, Dijon mustard, lemon juice, salt, and pepper in a medium bowl.
Fold the chopped eggs and chives gently into the dressing.
Serve topped with a generous amount of the crispy breadcrumbs.
