Egg Salad

Fill a saucepan with water and bring it to a near boil over high heat, waiting until small bubbles form on the bottom of the pan.

Using a ladle, carefully lower the eggs into the water.

Set a timer and boil the eggs for 13 minutes.

While the eggs cook, prepare a bowl of ice water. Once the 13 minutes are up, transfer the cooked eggs directly into the ice bath to cool completely.

While the eggs are cooling, finely slice the green onion and chop the fresh dill.

Once the eggs are cool, peel them and place them in a medium bowl.

Using a potato masher or a fork, mash the eggs to your desired consistency. For a chunkier texture, mash only about 10 times.

Add the sliced green onions, chopped dill, salt, pepper, smoked paprika, and Old Bay seasoning to the mashed eggs.

Add the Dijon mustard and mayonnaise.

Gently mix all ingredients until just combined.

Serve immediately, or store in the refrigerator. It's great on a croissant.