Begin your Amish Egg Salad by placing 8 large eggs in a medium saucepan and covering them with 1 inch of cold water. Bring the water to a rolling boil over medium heat, then cover the saucepan and remove it from the heat. Allow the eggs to sit undisturbed for 12 minutes to ensure perfect hard-boiled eggs.

While the eggs are resting, prepare an ice bath by filling a large bowl with ice and cold water. Once the 12 minutes are up, carefully transfer the eggs into the ice bath. Let them cool for at least 15 minutes, which will make peeling them much easier and prevent the yolks from turning green.

Once the eggs are thoroughly chilled, peel them under running water to help with the shell removal. Chop the peeled eggs into pea-sized pieces using a sharp knife for the best texture. Meanwhile, finely dice 1/4 cup of celery and mince 2 tablespoons of sweet onion to enhance the flavor of your Amish Egg Salad.

In a large mixing bowl, combine the chopped eggs, diced celery, minced onion, and 2 tablespoons of drained sweet pickle relish. Add 1/2 cup of mayonnaise, 1 tablespoon of yellow mustard, 1/4 teaspoon of smoked paprika, 1/4 teaspoon of garlic powder, and season with 1/2 teaspoon of sea salt and 1/4 teaspoon of black pepper. Gently fold the mixture together until evenly blended.

Cover the bowl with plastic wrap or a lid and refrigerate the egg salad for at least 2 hours, or up to 6 hours if you have the time. This chilling step allows the flavors of your Amish Egg Salad to meld beautifully, creating a more cohesive taste and texture that's simply irresistible.

When ready to serve, give the salad a gentle stir and taste for seasoning adjustments. Garnish with a sprinkle of smoked paprika and 2 tablespoons of chopped fresh parsley for a pop of color.