Add eggs to a pot and fill until eggs are completely submerged. Turn on high heat and bring water to a boil. After 3 minutes of boiling, reduce heat to medium and cook for 10 minutes.

Remove from hot water and place eggs in an ice bath for 10 minutes

Peel the egg shells. Cut the eggs and separate the yolks from the egg whites.

Take the yolks and add mayo, mustard, salt, pepper, and paprika. Mix thoroughly.

Cut up the egg whites into small pieces. Then mix the egg yolk mixture in with the whites.

Pull leaves off of romaine lettuce and assemble like a boat on the plate. Add the deviled egg salad mixture to the lettuce boat.

Dice a tomato and sprinkle across the top of the egg salad. Add the sea salt to the top of the eggs and tomatoes. Splash a little lemon juice to finish it off.