10 large eggs
1/2 cup mayonnaise(Or, try Japanese Mayo!)
2/3 tablespoon Dijon mustard or Curry Powder
Salt and Pepper
1 celery rib, chopped fine
2 tablespoons onions, minced
2 tablespoons chives, minced
Combine 4 cups water and 4 cups ice cubes in a large bowl and set aside. Place eggs in a large saucepan; add water to cover by 1 inch and bring to a boil over high heat. Remove pan from heat, cover, and let stand for 8 minutes.
Pour off water from saucepan and gently shake pan back and forth to crack eggshells. Transfer eggs to the ice water and cool for 5 minutes.
Peel eggs and halve lengthwise. Transfer egg yolks to a bowl. Using a potato masher, mash yolks with mayonnaise, mustard, 1/4 teaspoon salt and 1/8 teaspoon pepper. Whisk mixture until smooth; set aside.
Chop egg whites into 1/4-inch pieces. Fold whites, celery, and chivesinto yolk mixture and refrigerate for 30 minuets. Season with salt and pepper to taste. Serve.
Yield: 6-8 servings