Place the whole eggs into a medium sized saucepot and cover them completely with cold water.

Place the eggs on the stove and turn the heat to high.

As soon as the water comes to a boil, set the timer for 13 minutes.

 After 13 minutes carefully drain the water from the pan and rinse the eggs for a minute under cold water just long enough for you to be able to handle them.

Peel the shells off the eggs and cut the eggs into small bite size pieces and place them in a mixing bowl.

Add the CHA! By Texas Pete®, mayonnaise, Dijon mustard, celery, red onion, pickles and salt and pepper and mix well.

7.     Split the 6 English muffins down the middle.

8.     Toast them in the toaster until they are golden brown and crispy.

9.     Place 1 slice of cheddar cheese onto each English muffin half followed by a 4 ounce scoop of the spicy egg salad and another slice of cheese and serve.