Classic Egg Salad

Directions

1. 1
   Peel the eggs and slice 4 out of the 6 eggs in half. Set the 4 egg yolks aside.
2. 2
   Medium dice the remaining 2 eggs with the 4 egg whites. Set aside.
3. 3
   In a medium-sized bowl, combine mayonnaise, mustard and the reserved egg yolks, mashing the yolks against the side of the bowl and into the mixture until fully incorporated.
4. 4
   Add the diced eggs and celery to the mayonnaise mixture. Fold to combine. Add salt and pepper to taste.
5. 5
   Serve immediately or cover and refrigerate.