Kat Can Cook

In a large bowl, mix celery, onion, mustard, mayonnaise, pickle brine, paprika, and a big pinch of salt and pepper. Dice hard-boiled eggs and add to the bowl. With a fork, mix together, gently mashing some of the eggs. Taste for seasoning and add salt if needed. Serve in a sandwich, on a salad, or scoop it up with crackers or tortilla chips. The egg salad will keep, refrigerated and covered for up to 5 days.