Step 1

Place eggs in a saucepan in a single layer.

Step 2

Fill with cold water until it covers the egg by at least 1”.

Step 3

Bring water to a boil, then boil for 1 minute.

Step 4

After one minute, turn off the heat and let the eggs sit covered on the warm burner for 10 minutes.

Step 5

Strain eggs and let cool (I usually transfer them to a bowl of ice-cold water so they cool faster).

Step 6

Store the boiled eggs in the refrigerator until completely chilled (I prefer overnight).

Step 7

Remove the shells from the hardboiled eggs.

Step 8

Separate the egg whites from the egg yolks.

Step 9

Put the yolks in a medium bowl.

Step 10

Add the mayonnaise, mustard, sea salt, pepper, lemon juice, and paprika to the yolks and stir to combine, mashing the yolks as you stir.

Step 11

Chop the egg whites.

Step 12

Add the egg whites and minced onion to the yolk mixture and stir to combine.

Step 13

Chill for at least 1 hour. Serve over lettuce, as egg salad sandwiches, wraps, etc.