Tangy Egg Salad Spread

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Ingredients
8 eggs
1/4 cup yellow mustard
1/2 cup mayonnaise
1/2 teaspoon chopped fresh basil
1/2 teaspoon chopped fresh parsley
1/4 teaspoon garlic salt
1/2 teaspoon salt
1/4 teaspoon onion powder
1/2 teaspoon hot pepper sauce
1/2 cup finely chopped celery
Directions
Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and finely chop.
In a medium bowl, mix yellow mustard, mayonnaise, basil, parsley, garlic salt, salt, onion powder and hot pepper sauce. Fold in eggs and celery. Chill in the refrigerator until serving.