As you already understood, the salad is simple and cooks very quickly, and is eaten even faster. It is simply wonderful to serve it on fried toast of black bread, rubbed with a clove of garlic. This, of course, is optional.
How to make egg salad with celery

Ingredients:

Chicken egg – 5 pcs. ~63-65 grams each
Stem celery – 2 pcs. quite large
Green onion – 3 tbsp.
Mayonnaise – 1 tbsp.
Yogurt – 2 tablespoons
Mustard – 1 tsp Dijon!
Lemon juice – 1 tsp
Salt – to taste
Black pepper – to taste
Cooking:

one.
The first and longest step is to boil the eggs. It will take as much as 10 minutes to cook, during which you will perfectly have time to cut everything else and even take a break somewhere.

So, wash the eggs, put them in a saucepan, completely fill them with water and set to boil until hard boiled.
After 10 minutes, drain the boiling water and fill it with cold water. You need to hold for a couple of minutes, and then select and peel the eggs. Cut them into small cubes and throw them into a bowl – let them lie down there, cool down.

2.
In the meantime, the eggs were cooked, it was quite possible to do everything else.
Wash and cut celery. We cut the same way as eggs – finely, but not crumbly, of course.
Also rinse, shake well and chop the green onions – I had 2 decent feathers. All this is added to the bowl with the chopped eggs.

3.
Do you want to top it with pure mayonnaise? Yes, you certainly may. In this case, take half a teaspoon of mustard instead of a whole one, and you can also exclude lemon juice.
But I prefer a lighter option: mix mayonnaise with yogurt, and the second will be much more. Try it, it really is no worse, and in terms of usefulness it is a cut above the usual fat mayonnaise.
So, mix yogurt, mustard, mayonnaise and lemon juice in a bowl. Do not take our native spicy mustard, only French, tender! Mixed? Add to salad.

four.
It remains to salt and add pepper. It can be just black, and a mixture of peppers, and chili peppers – see for yourself. I added black pepper, and sprinkled hot on top when serving.

As I said at the very beginning, I always serve it on toasted black or gray bread, which I rub with garlic.
Salad turns out tasty, satisfying, tender. And at the same time with a pleasant crunch of celery, which refreshes everything well, without letting the salad become too heavy and boring.
Bon appetit everyone!