Egg Salad

6 hard-cooked eggs, diced

1/2 c diced celery

2 1/2 Tbsp mayonnaise

1 Tbsp vinegar

1/4 tsp onion powder

1 tsp salt

1/2 tsp worcestershire sauce

1/8 tsp pepper

To cook the eggs:

Place the eggs in a single layer in a heavy saucepan and cover with cold water by at least one inch. Add a teaspoon of salt. Leaving the pot uncovered, turn the heat to high. As soon as the water comes to a boil, turn off the heat and cover. After 10 minutes, remove the cover and run cold water over eggs for 1 minute.  

To peel, gently tap each egg against the counter, turning to make a crackle pattern. Start peeling at the broad end, where there is an air pocket.

Combine all ingredients and chill.