4 large eggs
1/4 c. mayonnaise
1/4 tsp. paprika
2 tsp. regular yellow mustard
2 tbsp. snipped chives
dash of Worcestershire sauce
dash of hot sauce
1/4 c. diced celery
salt and freshly ground pepper
Place eggs in a medium saucepan filled with cold water and bring to a
rapid boil; cover, remove from heat and let stand for 10 minutes. Drain
and fill the pan with cold water. Peel the eggs and coarsely chop them.
In a medium bowl, combine the mayonnaise, paprika, dry mustard, chives,
Worcestershire and hot sauce. Add the chopped eggs and celery and season
with salt and pepper. Refrigerate the egg salad before serving on whole
wheat bread with lettuce and mayonnaise or mustard.
