In a small pot cover the eggs with cold water. Bring the eggs to a simmer on medium heat. Once the water begins to boil, turn off the heat and put a lid on the pot. Set a timer for 7 minutes and leave the eggs in the pot. Once the 7 minutes are over, drain the hot water and pour cold water over the eggs to stop all cooking. Leave the eggs for 5 minutes.

While you let the eggs cool completely, add the celery, green chilies, scallions, dijon and mayo to a bowl.

Time to peel the eggs! Dry them off a bit and roll them gently across your countertop to crackle the surface. Once it's all crackled, start at the bottom of the egg and gently peel off the shell. This should make it easier to do smoothly. Repeat with all the eggs.

Once the eggs are free of shell, chop them into quarters and then roughly chop them. Add the chopped egg to the bowl with the other ingredients and add the salt and pepper. Mix it up and taste. Add more salt or other ingredients to your taste. I don't like much mayo so you may want to add a bit more if you like is slooshier.

Top your toast or make a sandwich or save for later. It should keep for a week or so sealed in a container in the fridge.