Fill a medium saucepan with water, enough to cover the eggs by about 2.5 cm. Bring to a gentle simmer over medium heat.
Carefully lower the eggs into the water using a slotted spoon, then reduce the heat slightly to maintain a gentle simmer. Cook for exactly 9-10 minutes until the yolks are firm but still creamy.
While eggs cook, prepare an ice bath by filling a bowl with cold water and ice cubes. Once the eggs are done, transfer them immediately into the ice bath to stop the cooking process and make peeling easier.
Let the eggs sit in the ice bath for at least 10 minutes, then peel them gently under cold running water to remove shells smoothly.
Slice the peeled eggs in half lengthwise, revealing the bright, slightly creamy yolks.
In a mixing bowl, whisk together the mayonnaise, Dijon mustard, smoked paprika, and a pinch of salt and pepper until smooth.
Gently fold the chopped eggs into the dressing, being careful not to break the yolks, until evenly coated and creamy.
Stir in chopped scallions for a fresh, herbaceous pop of flavor and color.
Cover the bowl and refrigerate for at least 15 minutes to allow flavors to meld and the salad to chill.
Give the egg salad a gentle stir, taste and adjust seasoning if needed, then serve chilled on toast, in wraps, or straight from the bowl.
