Ingredients

• 6 large eggs
• 1 cup diced celery (1/4 inch dice)
• 1 tablespoon minced scallion (white part)
• 1 tablespoons minced scallion (green part)
• 3 to 4 tablespoons mayonnaise, depending on desired consistency
• Salt
• Freshly ground white pepper

Method

1. Bring 1 quart water to a boil. Use a spoon, gently lower the eggs into the water and reduce heat to a simmer. Cook for 12 minutes. Drain and cool the eggs under cold running water. Peel them as soon as they are cool enough to handle.
2. Grate or chop the eggs coarsely and place in a mixing bowl.
3. Add the celery, minced scallion (both white and green parts), and mayonnaise. Stir well. Season with salt and white pepper to taste.
4. Chill well before serving.