Egg Salad

12 eggs, hard boiled and peeled
1 cup finely chopped celery
1/4 cup light mayonnaisse
1/4 cup whole grain dijon mustard (i.e., Trader Joe's)
2 TBLS mustard, yellow or dijon
Black pepper
Salt

Coarsely chop the eggs, add rest of ingredients and mix thoroughly.
Refrigerate for at least an hour.
Makes 4 cups, about 300 calories per cup.