Place the large eggs in a Dutch oven, cover with cold water, and bring to a boil. Cover, remove from heat, and let stand 12 minutes; you should see the water come to a full boil before the heat-off rest.

Chill the eggs in an ice bath for 10 minutes and peel. Aim for cold-to-the-touch eggs so peeling is clean.

Separate the yolks from the whites, then mash the yolks with mayonnaise. Mix until smooth and creamy, then stir in Dijon mustard for a pale yellow base.

Add sweet pickle relish to the yolk mixture and mash again until evenly distributed. The dressing should look speckled rather than dry.

Mix in white vinegar, salt, and black pepper until the dressing tastes balanced. You want a glossy, creamy texture with no dry pockets.

Chop the egg whites into small pieces. Keep them chunky so the salad stays textured.

Fold the chopped egg whites, finely diced celery, and finely minced red onion into the yolk dressing. Stir until the whites are coated and the celery and onion are visible throughout.

Chill the egg salad for 30 minutes. Before serving, dust the top with paprika and sprinkle fresh chives for a bright finish and visual cue.