Start by peeling your hard-boiled eggs, ensuring they’re cool enough to handle without any leftover shell bits. Once peeled, chop the eggs into 1/2-inch pieces and place them gently into a mixing bowl.

In a small bowl, measure out your seasonings: salt, black pepper, paprika, and onion powder. Mix these dry ingredients with a fork to ensure they’re well combined, setting them aside for later.

Finely chop the green onions, ensuring that you have a mix of both the white and green parts for balanced flavor. Set them aside, as you’ll be incorporating them into the salad shortly.

In the bowl with your chopped eggs, add mayo and mustard. Use a spatula to gently fold the mixture together, taking care not to overmix.

Fold in the finely chopped green onions and your sweet relish. Keep mixing gently until all components are well distributed.

Sprinkle the measured seasonings over the salad and gently fold everything together. Taste the mixture and adjust salt or pepper if needed.

Transfer your salad to a serving dish. Cover it with plastic wrap and place it in the refrigerator for at least one hour to chill before serving.