1. |
To cook the eggs, place them in a single layer in a pan with enough cold water to cover them completely. |
2. |
Bring the water to a boil, remove from heat, cover tightly with a lid, and allow to remain in the water approximately 15 to 20 minutes. |
3. |
Then place under running, cold water to cool quickly. This way of cooking is also known as "coddling." It does not toughen the whites as boiling does. |
4. |
Peel eggs; discard 6 egg yolks (you will be using 2 whole eggs and 6 egg whites). |
5. |
In a medium-size bowl, chop the eggs up. |
6. |
Add celery, onions, mayonnaise, sour cream, mustard, salt and pepper to taste; stir until well mixed. |
7. |
Serve immediately or refrigerate if not using right away. |