Place eggs in a medium saucepan and fill up with enough water until eggs are fully covered and submerged. Place saucepan on stovetop and bring to a boil on high heat. Once water starts boiling, continue to boil eggs for 12 minutes.

Fill up a large mixing bowl with water and ice. Once eggs have finished boiling, turn heat off. Use a skimmer spoon to remove one egg at a time and gently place in ice bath. Leave eggs submerged in iced water for 1-2 minutes. Remove an egg and gently tap on a hard surface to make a small crack. Slowly peel shell off of egg leaving egg as smooth as possible. Repeat until all eggs are peeled.

While eggs are boiling, prep your other ingredients. Thinly dice onions and celery, and cube avocado. Once eggs are cooked and peeled, dice eggs.

In a large mixing bowl, combine mayo, lemon juice, pink sea salt, paprika and Dijon mustard. Whisk together creating a dressing. Toss all prepped veggies and eggs to bowl and making sure everything is well covered with the dressing.

You can chill your salad for about 20 minutes before serving if you prefer (I do), or serve as is. Serve over lettuce or tortilla for a wrap, or with bread for a sandwich.