Add the chopped hard-boiled eggs to a large mixing bowl (see note). Add the mayo, mustard, pickle juice, paprika, celery salt, onion powder, salt, and pepper to the bowl. Fold everything together.
Cover and chill until ready to serve or up to 4 days.
Serve on your favorite bread with lettuce. You can also enjoy the egg salad in lettuce cups or in a bowl with chopped chives for garnish.
Notes
Nutrition is for egg salad only and does not include the sandwich fixings.
To hard boil eggs: Place eggs in the bottom of a large saucepan and fill to 1 to 2 inches over the top of the eggs. Add ½ teaspoon of salt to the water. Bring to a high rolling boil, then turn off the heat but leave the pot on the burner and let set for 12 minutes. Drain the water and run cold water over the eggs to cool them. Then peel and use once fully cooled.
To make chopping the eggs super easy (and have fewer dishes) put the peeled eggs in a mixing bowl and use a pastry cutter to chop them up.
Additional add-in recommendations include relish, chopped bell peppers, and chopped celery.