6 large eggs
1/3 cup mayonnaise
1 teaspoon yellow mustard
1 tablespoon finely chopped celery
1 tablespoon finely chopped onion or green onion
Salt, to taste
Black pepper, to taste
Paprika, for topping
Soft sandwich bread or toast
Instructions
Place the eggs in a saucepan, cover with water, and bring to a boil. Turn off the heat, cover, and let sit for 10–12 minutes.
Drain the hot water and cool the eggs under cold running water. Peel and chop the eggs into small pieces.
In a bowl, combine the chopped eggs, mayonnaise, mustard, celery, and onion.
Season with salt and black pepper, then gently mix until creamy but slightly chunky.
Spoon the egg salad onto bread or toast and sprinkle lightly with paprika.