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A pastry cutter makes easy work of chopping the eggs and blending the salad. If you don't have one, simply chop the eggs with a knife before stirring them together with the remaining ingredients. We recommend using our recipe for Boiled Eggs here.
Using pastry cutter, chop eggs, mayonnaise, mustard, Tabasco, salt, and pepper in bowl until combined and egg whites are cut into rough ¼-inch pieces. Stir in celery and pickles. Serve.