Boil the eggs.

Place the eggs in a saucepan and cover them with water. Bring the water to a boil, then cook the eggs for 9–10 minutes until they are hard-boiled.

Cool and peel the eggs.

Transfer the boiled eggs to a bowl of cold water and let them cool for a few minutes. Peel the shells once the eggs are cool enough to handle.

Chop the eggs.

Place the peeled eggs on a cutting board and chop them into small chunks. Don’t mash them completely—you want a little texture in your egg salad.

Prepare the dressing.

In a medium bowl, mix together the mayonnaise, Dijon mustard, salt, and black pepper until smooth and creamy.

Combine the ingredients.

Add the chopped eggs, celery, and green onions to the bowl with the dressing. Gently stir until everything is evenly coated.

Taste and adjust seasoning.

Taste the egg salad and add extra salt, pepper, or mustard if needed for more flavor.

Serve or chill.

Serve immediately as a classic egg salad sandwich filling, or refrigerate for about 15–20 minutes if you prefer it chilled. Garnish with a light sprinkle of paprika if desired.