Start by bringing a large saucepan of water to a rolling boil. Carefully add the eggs and cover the pot, reducing heat to a simmer. Cook for 10-12 minutes, then cool in ice water.

Finely chop the celery, green onions, and pimentos. Place in a mixing bowl.

Peel and chop the cooled eggs into bite-sized pieces. Add to the bowl with vegetables and combine with mayonnaise, mustard, and relish.

Season with salt and pepper to taste, stirring gently to keep egg pieces intact.

Cover and refrigerate for at least 30 minutes to allow flavors to meld.

Serve on croissants, crackers, or over greens.