Hard-cook 6 large eggs, allow them to cool, and then peel them.

Place 1/4 cup of mayonnaise into a bowl large enough to mix all of the ingredients.

Add 1 tsp of Dijon mustard.

Add 1 tbs of lemon juice

Add 1/4 tsp of Worcestershire sauce

Finely dice 1/3 cup celery (about 1 small stalk) and add to the bowl.

Finely slice 1/4 cup scallions, white and pale green parts only (about 2 scallions), and add to the bowl.

Add Kosher salt to taste (perhaps 1/2 tsp).

Add fresh ground black pepper to taste (perhaps 1/4 tsp).

Using your hands, break the eggs open to pop the yolks out. Set the whites aside and add the yolks to the mixing bowl.

Using a whisk, break the yolks apart and whisk together all of the ingredients that are in the mixing bowl.

Add the egg whites to the mixing bowl. Using your hands, break the egg whites apart and fold them into the egg salad.