8 eggs
Mayonnaise
3 to 4 lg. stalks celery
1/2 Claussen pickle
1 lg. onion
Salt and pepper
Louisiana crystal hot sauce
Garlic powder
1 heaping tsp. yellow mustard
Oregano and thyme, dash of each

Put finely diced celery, pickle and onion into a large mixing bowl (you may substitute green olives 7 to 10 for pickle). Add 1 shake of garlic powder, mustard and a dash each of oregano and thyme. This preparation should be done while eggs are boiling (approximately 20 minutes). Add a little of the hot sauce. After the eggs are shelled, cut them in slices, drop into mixing bowl. Take a potato masher and mash the eggs to a small, fine size. Put in mayonnaise to taste (I like it with extra mayonnaise) and add about 4 to 5 shakes of hot sauce. Taste to see if everything is blended well after mixing. Add a dash of salt and pepper. Enjoy!

For best results, eat on an open face sandwich with a large lettuce leaf. Serves 4. Also, eat while hot.