paper towel.
4. Chop the Eggs
Roughly chop the eggs into small, bite-sized pieces. Avoid mashing them completely. A good egg salad should contain visible pieces of white and yolk rather than having a completely smooth texture.
5. Prepare the Dressing
In a medium mixing bowl, whisk together the mayonnaise, Dijon mustard, salt, black pepper, and paprika until smooth and evenly combined.
Taste the dressing before adding the eggs. Add a little more mustard for tang, more black pepper for warmth, or another small pinch of salt if needed.
