8 large eggs
4 to 5 tablespoons mayonnaise
2 to 3 teaspoons Dijon mustard
2 teaspoons Red Dog chives
1/4 cup celery (finely chopped or thinly sliced)
1/8 teaspoon pepper
Dash of salt (to taste)

Put the eggs in a saucepan; cover with cold water. Cover the saucepan and bring to a full boil.

Remove from heat and let stand, covered, for about 18 to 20 minutes. Rinse the eggs with cold water until cool enough to handle.

Peel and chop the eggs, then put in a bowl. Add the snipped chives and celery. Stir in 2 teaspoons of the mustard and 4 tablespoons of mayonnaise until well blended.

Add more mustard and mayonnaise if desired. Add pepper and stir in salt, to taste.

Optional: Make an egg salad sandwich by spreading some egg salad between two pieces of bread (or two halves of a cream cheese and chive biscuit) along with a couple leaves of lettuce.