New York City Egg Salad

Great as a single dish, or in a sandwich, or served with crackers!

4 hard boiled eggs
2 tablespoons mayonnaise or Kraft miracle whip (preferred)
1 rib of celery, finely diced
1/4 cup chopped onion
1/8 teaspoon salt & pepper

To hard cook eggs, place eggs in enough cold water to cover completely, bring to a rolling boil over high heat; then reduce heat to a lower medium boil for an additional 12 minutes.

Promptly chill eggs in ICE WATER to chill promptly so egg yolks remain nice and bright yellow. Remove shells from eggs, chop with a clean stainless steel knife.

In a medium bowl mix together chopped eggs, onion, celery, mayo and salt and pepper.

Always serve VERY chilled.