Place the 6 eggs in a single layer in a heavy saucepan and cover with cold water by at least 1 inch.

Leave the pot uncovered and heat on high. As soon as the water comes to a boil, turn off the heat, cover the pan, and let the eggs sit undisturbed for 10 minutes.

After 10 minutes, remove the cover and run cold water over the eggs for 1 minute, or until they are cool enough to handle. Drain.

To peel, gently tap each egg on the counter and roll to crack the shell all over. Start peeling at the broad end where there is an air pocket.

Dice the peeled eggs and measure ½ cup diced celery.

In a medium bowl combine the diced eggs, ½ cup diced celery, 2½ Tbsp mayonnaise, 1 Tbsp vinegar, ¼ tsp onion powder, ½ tsp salt (or to taste), ½ tsp Worcestershire sauce, and ⅛ tsp pepper. Gently stir until evenly mixed.

Cover and chill the egg salad in the refrigerator at least 30 minutes before serving, or until ready to serve.