Immediately chill the eggs in an ice bath once they are done cooking and let stand for 4 to 5 minutes.
Remove the shell, and medium dice. Place them in a large bowl.
Add in all the remaining ingredients and mix using a rubber spatula until combined.
Serve the egg salad on an open faces piece of bread with lettuce and additional garnishes of paprika, dill, and chive.
Notes
Make-Ahead: You can make this salad up to 1 day ahead of time. You may need to drain slightly, add in more mayonnaise, and re-season before serving.How to Store: Cover and keep the egg salad in the refrigerator for up to 3 days. This will not freeze.You can make this salad customizable with ingredients, so feel free to add in, remove, or swap anything in this recipe.For a low-carb meal, try serving this egg salad inside of a pitted and peeled fresh avocado.