Boil two eggs per person. Allow eggs to cool, get them cold and then peel them.
Chop eggs on a cutting board leaving some of the egg whites chunky. Place chopped eggs in a bowl large enough to mix everything together.
Use 1/2 a stalk of celery for every two eggs and chop into a semi-fine dice. Add chopped celery to the bowl.
Sprinkle kosher salt and a generous amount of fresh ground pepper onto the mixture. For every two eggs, add one squirt of cheap yellow mustard and a tablespoon of mayo.
Stir thoroughly with a fork. Using a fork is very important so as to mash the yolks sufficiently and create a creamy blend.
Adjust the salt and pepper and add additional mayo to achieve the consistency you desire.
Add a little fresh finely chopped parsley, stir to combine and chill for about 15 minutes in the fridge.
Serve on the best bread or roll of choice and enjoy.