Red onion, lemon juice, mayonnaise, mustard, pepper, curry powder, eggs, celery and cilantro.

Place eggs into pan and cover with cold water.  Turn heat on high.  As soon as the water begins to boil, cover the pan and remove from the heat.  Allow to sit precisely 10 minutes (f you want to see a perfect soft-boiled egg, pull one out at 6 minutes. Top it and season with S & P).

Pour off the hot water and transfer the eggs to a bowl of ice water. Allow to sit until thoroughly cooled, at least 10 minutes.  Tap egg on counter and roll back-and-forth.  Beginning from the large end, peel the shell away in a near-continuous strip.  Yeah, right.

Dice eggs and add the rest of the ingredients and toss with a fork until just combined.  Adjust seasoning with S & P if needed.

Serve with field greens on toasted pumpernickel.  The egg salad isn’t actually green, by the way- that’s just a photo/lighting anomaly.

Because I’m weird, though, I eat my egg salad sandwiches with lots of Mexican hot sauce.