Boil the eggs by placing them in a saucepan, covering with cold water, and bringing to a rolling boil. Turn off heat and cover for 12 minutes, then cool in an ice bath for 5 minutes.

Once cooled, peel the eggs under running water, chop them to your liking, and gather your other ingredients.

In a large mixing bowl, combine chopped eggs, mayonnaise, and Dijon mustard. Stir in scallions, cayenne, onion powder, smoked paprika, white pepper, thyme, salt, and black pepper until mixed.

Taste and adjust seasoning as needed, adding optional ingredients like hot sauce, celery, or pickles if desired.

Serve on bread, hoagie rolls, or over greens. Chill if preferred before serving.