Place eggs in a large pot, covered with at least 2 inches of water. Heat on high to a full boil, then turn off heat immediately. Cover and leave over burner 10-12 minutes.
Remove eggs from warm water and submerge in an ice bath until completely cooled.
Remove shells and slice eggs in half. Place all yolks and 6-9 of the whites in a medium bowl (less whites will be more creamy). Discard or eat remaining whites.
Mash eggs with a potato masher to reach desired consistency. Add remaining ingredients and stir together.
Scoop desired amount of egg salad over crackers, garnish with additional paprika and serve.
Notes
If using sous vide to hard boil eggs, cook 1 hour at 168 F. to cook them perfectly