- 3 hard-boiled eggs, peeled
- 1 stalk celery, chopped
- 1 green onion, chopped
- 3 tablespoons reduced-fat mayonnaise
- 1 tablespoon Dijon mustard, or more to taste
- 1 tablespoon yellow mustard
- 1/2 teaspoon prepared horseradish, or to taste
- 1/2 teaspoon paprika
- Mash hard-boiled eggs in a salad bowl with a fork. Stir celery and green onion into mashed egg. Mix reduced-fat mayonnaise, Dijon mustard, yellow mustard, and horseradish into egg mixture until thoroughly combined. Adjust amounts of Dijon mustard and horseradish to taste. Stir in paprika. Refrigerate egg salad until chilled.