Place eggs in a saucepan and cover with cool water by at least 1 inch above the eggs.
Over high heat, bring water to a rolling boil. Once boiling, cover and set timer for 7 minutes. Carefully remove eggs from hot water and place in a bowl of ice water bath or under cold water for 5 minutes.
Peel and cut eggs in half. Remove yolks and chop whites. Place chopped whites in large bowl, set aside.
In a small bowl cream the yolks with the mayonnaise, mustard, salt, pepper and paprika until smooth.
Add egg yolk mixture to the whites along with the herbs, finely diced red onion and celery. Gently stir to coat and mix thoroughly.
Serve on bread with lettuce or in lettuce cups or wraps.
The fresh egg testFresh eggs will cook better and the yolks brighter. You can tell how fresh your eggs are if they sink or float. Test before you boil them!
If They Sink: A fresh egg will lay on its side on the bottom of a bowlful of water..
If They Float Upright: If they are a little older, they’ll still sink, but stay on one end. They’re fine to eat.
If They Float: Don’t eat eggs if they float to the surface of the water, these are expired and not to be eaten!