Recipe from Beans and Barley Cafe
~from Savoring Time in the Kitchen
Makes 6 Sandwiches
12 eggs
½ cup good quality mayonnaise (I use Hellmans Light)
½ teaspoon celery seed
½ teaspoon salt
¼ teaspoon pepper
Cover eggs with water and bring to a boil. Immediately turn off the heat and let pan sit, covered, for 20 minutes.
Pour off hot water and place eggs into an ice bath for 5-10 minutes (this really helps the egg shells come off easily!). Peel eggs and place them in a large bowl. Chop eggs with your chopper of choice - I like to use a pastry cutter. Add remaining ingredients and adjust seasonings to taste. I like lots of celery seed and pepper.
Serve on your favorite bread and enjoy!