Boil 10 large eggs in a pot covered with cold water; bring to a boil, cover, turn off heat, and sit for 15 minutes before transferring to an ice bath.

In a separate pot, boil 2 lbs of peeled, cubed russet potatoes in salted water for 8-10 minutes until tender. Drain and cool completely.

Mash the yolks of the boiled eggs with 1 ¼ cups mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon stone-ground mustard, ½ cup relish, and season with salt and pepper.

Chop the egg whites and mix with cooled potatoes, diced celery, ½ red onion, and ⅓ cup green onions. Combine with the dressing.

Garnish with paprika and additional egg halves if desired. Refrigerate for at least one hour before serving.