6hard boiled eggs(see directions in post for perfect hard-boiled eggs)
1/2cupmayo
1tbsp.yellow mustard
1tbsp.Dijon mustard
1/4cupfinely diced celery
1tsp.sliced chives
couple dashes of white pepper
several grinds of black pepper
1/4tsp.salt
Instructions
Chop and mash hard boiled eggs to your desired consistency. Add all the other ingredients and mix until combined. Refrigerate until needed.
I like to toast bread, spread it with mayo, sprinkle it with black pepper then pile on the egg salad. Arugula is a wonderful fresh, peppery addition if you like it. Enjoy!
Notes
This egg salad will last 3-4 days in an air-tight container in the refrigerator.