Begin by placing large eggs in a pot, filling it with enough water to cover them by about an inch. Bring the water to a boil over medium heat, then cover the pot and remove it from heat. Let the eggs sit for 10-12 minutes; transfer them immediately to an ice bath for at least 5 minutes until cooled completely.

Carefully crack the shells of the cooled eggs and peel them under running water. Once peeled, chop the eggs into bite-sized pieces and set aside in a mixing bowl.

While you chop, finely dice the celery and red onion. Combine these chopped ingredients with the eggs in the mixing bowl, gently mixing to integrate them.

In a separate mixing bowl, combine high-quality mayonnaise and yellow mustard, stirring until smooth. Add a few pinches of salt, black pepper, and paprika for seasoning.

Pour the dressing into the bowl containing the chopped eggs, celery, and onion. Use a spatula to fold the mixture delicately.

Cover the bowl and place the egg salad in the refrigerator. Allow it to chill for at least 30 minutes.

Once chilled, serve your Classic Creamy Egg Salad on toasted bread, croissants, or lettuce cups.