Boiled Egg sandwiches or wraps

Place the eggs in a single layer in a saucepan and cover them with enough water so there’s about 1 inch above the eggs.
Bring the water to a boil over medium-high heat. Once boiling, cover the saucepan and remove from the heat. Let it stand covered for 9-12 minutes, depending on your preference for yolk firmness.
Then, transfer the eggs to a bowl of ice water and let them cool for about 5 minutes. This stops the cooking process and makes peeling easier.
Once cooled, peel the eggs and chop them into small pieces, or use an egg slicer for even pieces.

Add the chopped eggs, mayonnaise, mustard, green onions, and red onions to a medium bowl. Stir everything together until well mixed. Season with salt and pepper to taste.

The egg salad can be served immediately or refrigerated for 1 hour to allow the flavors to meld. Serve on toasted bread for a sandwich, on a bed of greens, or enjoy it by itself. Garnish with paprika, fresh dill, or parsley if desired.