Classic Egg Salad Sandwiches

1. Place the 8 eggs in a single layer in a medium saucepan and cover with cold water by about 1 inch. Bring to a full boil over medium-high heat, then immediately cover the pot, remove from heat, and let the eggs sit for 12 minutes.

2. While the eggs rest, finely dice the 2 celery stalks into small, uniform pieces (about ¼-inch) and set aside. Prepare a large bowl of ice water.

3. After 12 minutes, transfer the eggs to the ice water and let them cool for at least 5 minutes until they are completely cool to the touch. Peel the eggs, discard the shells, and roughly chop the eggs into small chunks — you want a mix of fine crumbles and small pieces for the best texture.

4. Add the chopped eggs to a medium mixing bowl along with the diced celery, mayonnaise, yellow mustard, salt, and black pepper. Stir gently with a fork until everything is evenly combined and creamy. Taste and adjust salt if needed.

5. Divide the egg salad evenly among 4 slices of white sandwich bread, spreading it all the way to the edges. Top each with a second slice of bread, press gently, and cut each sandwich diagonally. Dust lightly with paprika before serving if desired.