Fill a saucepan with water and bring it to a rolling boil. Gently lower eggs into the water using a slotted spoon. Reduce heat to maintain a gentle simmer with bubbles breaking the surface but no hard boil. Cook for 10-12 minutes, then set a timer.
8 egg
Immediately transfer eggs to a bowl of ice water using the slotted spoon. Let sit for 5-10 minutes until completely cold. Peel under cool running water; shells should slip off easily.
8 egg
Pat eggs dry with paper towels. Chop into roughly quarter-inch pieces using a sharp knife. Transfer to a mixing bowl and add diced celery, sliced green onions if using, salt, black pepper, and cayenne pepper.
8 egg, 2 stalks celery, 2 green onion, ¼ teaspoon salt, ¼ teaspoon black pepper, pinch cayenne pepper
Stir in sweet pickle relish and yellow mustard first, coating the egg mixture evenly. Add mayonnaise last and fold gently with a spoon until just combined, stopping when no white streaks remain.
⅓ cup mayonnaise, 1 tablespoon yellow mustard, 2 tablespoons sweet pickle relish
Cover the bowl with plastic wrap and refrigerate for at least one hour before serving. Sprinkle paprika on top just before serving for color and subtle smoky flavor.
½ teaspoon paprika
