Spicy Egg Salad - cooking recipe

Ingredients

8 large eggs, hardboiled, cooled & peeled
1/2 cup diced celery (inner stalks best)
1/2 cup diced onion
1 1/2 tablespoons prepared mustard (I use brown)
1/2 teaspoon mccormick chipotle chile
1/3 cup mayonnaise

Preparation

Dice eggs - I use an egg slicer & pass egg through twice at 90 degree angles for regular dice.
Stir in mustard, chile powder & mayo.
Fold in celery & onion.
Chill for 45 minutes.
Taste - be ready for a little toasty kick! Add salt & black pepper if desired. Serve with lettuce & thinly sliced tomato on lightly toasted dark pumpernickel. Enjoy!