Cook the hard boiled eggs

• Carefully add the eggs to a medium pot and cover with water. Bring to a boil over medium-high heat and cook for 3 minutes. Then place a lid on the pot, remove from the heat and let them sit covered for 15 minutes.
  7 large eggs
• Remove the eggs from the pot and place them in an bowl of ice water (aka ice bath) for 5-10 minutes. Remove from the water and gently tap the egg on the counter. Peel the shell from the egg. I like to insert a spoon into the end and carefully lift the shell away from the whites.
• Chop the eggs either with a knife, egg slicer or use a food chopper.
• Place the chopped eggs in a medium bowl and add the other ingredients and stir to combine well.
  ½ cup mayonnaise, 1 Tablespoon pickle relish, 1 teaspoon yellow mustard, ¼ teaspoon paprika, ¼ teaspoon salt, ¼ teaspoon pepper
• Serve on your favorite bread, croissant, or bun for an egg salad sandwich or in romaine lettuce for a lettuce wrap or with crackers or tortilla chips.