Cook the Eggs Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil, then immediately remove from heat. Cover the pan and let the eggs stand in the hot water for 10 to 12 minutes. Remove the eggs from the hot water, allow them to cool, then peel and chop.
Make the Egg Salad In a mixing bowl, combine the chopped eggs, mayonnaise, chopped green onion, and mustard. Season with paprika, salt, and pepper. Stir until well combined.
Serve Serve the egg salad on your favorite bread, toast, or crackers, or enjoy it in a lettuce wrap.
