Classic Egg Salad
Hard-boil eggs by filling a pot with cold water, covering the eggs by about an inch. Bring to boil, turn off heat and cover pot with lid. Wait 10 minutes, then transfer eggs into a bowl of ice water.
Mix mayonnaise, lemon juice, onion, salt and pepper in medium bowl. Add chopped eggs and celery; Mix well. Refrigerate, covered, to blend flavors.
Serve on lettuce leave or on bread.