Place eggs in a saucepan and cover with cool water by at least one inch.

Bring the water to a boil over high heat, then immediately remove from heat and cover the pan.

Let the eggs sit in the hot water for 12 minutes.

Transfer the eggs to an ice water bath and allow them to cool completely for 5 to 10 minutes.

Peel the eggs and dice them into uniform 1/2-inch pieces.

In a medium bowl, whisk together the mayonnaise, mustard, salt, and black pepper until smooth.

Fold in the diced eggs, celery, and red onion until evenly coated with the dressing.

Garnish with smoked paprika and minced chives.

Serve immediately or refrigerate in an airtight container.