Boil the eggs: Place eggs in a pan and cover them with cold water. Bring to a boil, then cover, turn off heat, and let them sit for 10 minutes.
Cool and peel: Drain the hot water and place eggs in cold water or ice bath for 5 minutes. Peel once cooled.
Chop the eggs: Roughly chop the eggs or mash them with a fork, depending on your preferred texture.
Mix ingredients: In a mixing bowl, combine chopped eggs, mayonnaise, mustard, celery, and red onion.
Season: Add salt, pepper, and paprika. Stir well to combine.
Chill (optional): Let the salad rest in the refrigerator for 5–10 minutes to let the flavors blend.
Serve: Garnish with dill or parsley and enjoy on lettuce wraps, low-carb bread, or on its own.