One dozen farm eggs

1 cup diced celery

1/2 cup Hellman’s mayo

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon Tabasco sauce

1 Tbl yellow mustard

Place eggs in boiling water and cook 14 minutes. Cool in ice bath

Peel eggs and grate using cheese grater.

Mix dressing ingredients in bowl and combine with egg salad.

Hint: fresh eggs do not peel well as the egg is too full and has not had time to develop an air pocket.  Hold your eggs for a week or two before hard boiling for easier peeling.