How to make it

1. Boil the eggs.. Put the eggs in the pot in a single layer and cover with cold water by about an inch. Bring to a full rolling boil over high heat, then turn the heat off, put the lid on and let them sit 10 minutes.
2. Cool them fast.. Scoop the eggs into the bowl of ice water with a spoon and let them sit 5 minutes. Cold eggs peel way easier.
3. Peel and chop.. Tap each egg on the counter and roll it gently to crack the shell all over, then peel. Chop the eggs into small bite-size pieces — not too tiny, you want some texture.
4. Mix the salad.. Put the chopped eggs in the mixing bowl. Add the mayonnaise, mustard, celery, red onion, salt, pepper and the ¼ teaspoon of paprika. Stir gently until everything is coated. Taste it — add a pinch more salt if it needs it.
5. Chill it.. Cover the bowl and refrigerate at least 30 minutes. This rest makes a real difference in flavor.
6. Build the sandwiches.. Spread a thick layer of egg salad on 4 slices of bread. Add lettuce if you like, shake a little paprika over the top, and close with the other 4 slices. Cut in half and serve.