Dice the hard-boiled eggs into approximately 1/2-inch pieces and place them in a medium mixing bowl.

In a separate small container, whisk together the mayonnaise, Dijon mustard, smoked paprika, sea salt, and black pepper until the dressing is emulsified.

Fold the dressing into the chopped eggs using a silicone spatula until the yolks have partially broken down to create a creamy texture.

Stir in the diced celery and chopped chives.

Taste and adjust seasoning with additional salt or pepper if required.

Serve chilled, optionally garnished with an extra dusting of paprika.