Ingredients

• 8 large eggs
• 1/2 cup mayonnaise
• 3 tsps Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 medium celery stalks, 7-1/2" - 8" long, chopped fine

Method

1. Place raw eggs in a large saucepan. Cover them with cool water by 1 inch. Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat. Let sit 12 minutes. Transfer eggs to a colander; place under cool running water to stop the cooking. Peel eggs once cool.
2. Chop eggs roughly, or push them through the large-holed side of a four-sided box grater.
   In a large mixing bowl, mix eggs with mayonnaise, mustard, salt and pepper with a wooden spoon. Stir in chopped celery.

2015-10-22: I made the recipe for the first time. Tasty, but next time skip the salt.

2015-11-22: I made it again, skipping the salt. Good call. I think I only used 6 eggs, which made it looser, but pretty decent for breakfast purposes.

2015-12-30: I made it again. Seven eggs. About 1/2 to 1 cup of shredded Monterey Jack. No mustard. 3/4 of a can (7 oz can) of chipotles in adobo, run through the spice grinder.