While your eggs are already hard-boiled and chopped, gather all remaining ingredients and prepare them for mixing. Finely dice the celery into small, uniform pieces so it distributes evenly throughout the salad. Slice the green onions into thin rounds, separating the white and light green parts from the darker green tops—you'll use the lighter parts for better flavor integration. Measure out your mayonnaise, mustard, and relish into separate bowls for easy access.

In a large mixing bowl, add the chopped hard-boiled eggs along with the mayonnaise and mustard. Mix these together gently but thoroughly—I like to use a fork to fold everything together rather than stirring aggressively, which keeps the egg pieces intact and gives the salad a better texture. The mayonnaise and mustard create the creamy foundation and add that tangy depth that makes egg salad truly satisfying.

Fold in the diced celery, green onions, and relish, stirring gently to distribute them evenly throughout the egg mixture. The vegetables add freshness and textural contrast. Season with paprika, salt, and pepper to taste—start with the stated amounts and adjust as needed. I always taste before serving because the saltiness can vary depending on your mayo brand and relish choice.