Deviled Egg Spread

Preparation

1. Step 1

   Fill a large bowl with ice and water.

   Step 2

   Bring 6 cups water and 2 tablespoons salt to a boil in a deep saucepan over high heat. Add the peeled celery stalk to the boiled water, and cook for 2 minutes. Remove from the pan, and plunge in the ice bath.

   Step 3

   Remove the outer stringy layer of the celery with a vegetable peeler and discard.

   Step 4

   Add the vinegar to the water, and return to a boil. Add the eggs to the pan, and cook for 8 minutes. Remove the eggs from the pan, and plunge in the ice bath.

   Step 5

   When the eggs are cool enough to handle, peel them and separate the whites from the yolks. Chop the egg whites to equal ½ cup, and reserve for Smoked Oysters on Toast if desired. Reserve the remaining whites for another use.

   Step 6

   Combine the egg yolks, mayonnaise, Dijon, red wine vinegar, and hot sauce in a medium bowl.

   Step 7

   Dice the celery and fold half into the egg yolk mixture. (Reserve the remaining celery for Smoked Oysters on Toast if desired.) Stir in the chives, black pepper, and remaining ½ teaspoon salt.