Egg Salad with Mustard Dressing

0 Begin by hard boiling the eggs. Place the eggs in a large saucepan of boiling water and put eggs in a single layer. Then fill the pan with enough cold water so that it covers the eggs by about 1 inch of water. 
1 Bring eggs to a rolling boil over high heat for 9 minutes, then remove the pan from the heat. Drain the hot water, add cold water and let the eggs sit in the water or in a bowl of ice water for about 5 minutes, then easily peel your hard-cooked eggs.
2 Then, dry the eggs and once they are of room temperature, chop into 1/4-inch pieces or use an egg slicer.
3 In a large bowl or a medium bowl, add the mayonnaise, mustard, sweet pickle relish, salt and black pepper and mix.
4 Then, to the dressing, add the chopped eggs, diced celery, diced red onions, and chopped parsley. Mix gently. Sprinkle top of the creamy egg salad with celery seed and chopped onion. You can use chopped cubes of green or red onion.
5 Serve this bright color salad of a very creamy texture on bread slices or toast in a single layer, croissant, you can also serve it with crackers or as lettuce boats.