Let your eggs sit at room temperature for 5-10 minutes.
Boil 1 medium saucepan with water.
Chop celery and green onion thin.
Add your eggs to boiling water.
Turn down to medium and let them boil 10-12 minutes. Less time will give you a “gooey-er” egg. I like mine at 10!
Immediately transfer your eggs to an ice bath (bowl filled with icewater).
Let them sit for 5 minutes to stop cooking completely.
Peel and chop/smash the eggs. I spread them out on a plate and smash with a fork.
Transfer them into a bowl. Add mayo, mustard, celery, green onion, pepper, paprika and lemon.