Egg Salad

Place eggs in a saucepan and cover with water.

Turn burner on high and bring to a boil. Once boiling, turn heat down to medium-high and continue boiling for 8 minutes. Turn heat off, drain off hot water and re-cover eggs in cold water, letting the water run and overflow the pot for a few minutes. (This gets the eggs cool enough to handle; they will still be warm though.)

Roughly chop the eggs and place into a small mixing bowl; set aside.

Slice the green onion thinly and add it to your eggs. Then add your mayonnaise, salt, and pepper, and mix. Taste and adjust your seasonings to your liking.

You can eat it for breakfast with some sliced tomatoes and English muffins, or on a sandwich, or on toast with a bit of butter. Either way, this is delicious!