• 8 eggs
  • 1/8 cup mustard
  • 1/2 cup mayonnaise
  • 1/2 teaspoon fresh basil , chopped
  • 1/2 teaspoon fresh parsley , chopped
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon hot pepper sauce
  • 1/2 cup celery , finely chopped
  • 1 Place eggs in a medium saucepan and cover with cold water. Bring to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and finely chop.
  • 2 In a medium bowl, mix yellow mustard, mayonnaise, basil, parsley, garlic powder, salt, onion powder and hot pepper sauce. Fold in eggs and celery.
  • 3 Chill in the refrigerator until serving.