1. Place the chopped eggs, mayonnaise, mustard, relish, salt and pepper in a bowl. Stir to combine. Add the pimentos and stir gently until incorporated. I add the pimentos separately to avoid overmixing them. If they get stirred around too much their color will bleed into the egg salad.
2. Refrigerate or serve immediately. I like mine served open face on a piece of soft bread. Sprinkle each sandwich with paprika, if desired.
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