Trim the celery hearts to about 15 cm (6 inches) long and cut each in half lengthways.
Place in a saucepan, add boiling salted water to cover and simmer for 6 to 8 minutes or until just tender.
Drain, then plunge into cold water and drain again.
Mix together the sour cream, ketchup, chutney, Worcestershire sauce, horseradish sauce, Tabasco and salt and pepper to taste.
Make a bed of lettuce on a serving dish.
Place the celery hearts on top and garnish with the egg slices, spring onions and a little dressing.
Serve the remaining dressing separately.