Egg Salad Celery

By Corliss Clayton

4 stalks celery

2 hard-cooked eggs

1 tablespoon mayonnaise

1/2 teaspoon prepared mustard

dash of salt

dash of pepper

1. Wash the celery stalks and cut them into 3″ (7.5 cm) lengths.

2. Shell the eggs and mash them. Mix in the remaining ingredients.

3. Stuff the celery sticks with the egg mixture. Refrigerate until served.