Step 1

Place eggs in a large pot, covered with at least 2 inches of water. Heat on high to a full boil, then turn off heat immediately. Cover and leave over burner 10-12 minutes.

Step 2

Remove eggs from warm water and submerge in an ice bath until completely cooled.

Step 3

Remove shells and slice eggs in half. Place all yolks and 6-9 of the whites in a medium bowl (less whites will be more creamy). Discard or eat remaining whites.

Step 4

Mash eggs with a potato masher to reach desired consistency. Add remaining ingredients and stir together.

Step 5

Scoop desired amount of egg salad over crackers, garnish with additional paprika and serve.