1. Fill a saucepan with water and gently place (not drop) the eggs into the pot. Bring the water to a boil and turn the heat off and cover for 13 minutes.

2. While the pot is covered, place the mayonnaise, milk, and celery into a medium mixing bowl and mix the ingredients until well blended.

3. Once the eggs are ready, drain the pot (carefully) and cool the eggs under cold, runing water. Once the eggs are cool, peel away the shells and mash the eggs into small pieces and put into the medium mixing bowl and mix until well blended.

4. Taste it and add as much salt and pepper as you like.

5. To present this dish in a way that looks good, simply put 6 lettuce leaves on one plate in a star shape and repeat this process on the other. Then scoop the egg salad onto the middle of each "star" and sprinkle with paprika.

6. Serve immediately an enjoy.