Bring water to a boil and then gently lower the egg(s) in water. Make sure the water covers the egg(s) entirely. Lower the heat to a simmer and leave eggs in for 12 minutes. Take the pot off the heat, drain the hot water and then run the eggs under cool water until cool to the touch. If you aren't in a rush, we make a 1/2 dozen eggs earlier in the week and don't worry about taking the eggs out of the hot water and just leave it to cool on its own.

Peel the egg shell, and with a fork, smush the hardboiled egg in a bowl. Add the mayo to the egg until incorporated. 

Chop up the celery and green onion into very small pieces then add to the egg mixture. Throw in the pinches of salt, pepper, dill, and paprika. 

Spread the egg salad on the bread and voilà!