- 6 hard-boiled eggs, cooled and peeled
- ½ stalk celery
- ⅛ cup mayonnaise
- 2 tbsp Dijon-style mustard
- ¼ tbsp salt
- ⅛ tsp black pepper
- Remove shells from fully cooked eggs. Cut the eggs into quarters.
- Finely dice the eggs and celery and mix together.
- Add the mayonnaise, mustard, salt, and pepper. Mix until desired texture is reached.
- Serve on multigrain bread with sliced cucumber.