Egg Salad

I had this for lunch today on toast. I love it because it has NO mayonnaise in it. Egg salad is something that is really easily adjustable to your own taste. When I make it for my family and I we have it three different ways for three different people. I think the hardest part is boiling the eggs just right. No one likes that yucky grey ring around the yolk.

Ingredients
5 eggs
2 celery stalks, chopped
Red onion, finely chopped or chives, to taste - I use no more than a tablespoon of chopped onion, you can add more or less to your taste.
2 Tbsp relish
1 Tbsp ranch dressing or sour cream (less if you like a dry egg salad)
2 tsp mustard
Paprika


Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for exactly seven minutes. Have a big bowl of ice water ready and when the eggs are done cooking place them in the ice bath for three minutes or so - long enough to stop the cooking. Crack and peel each egg, place in a medium mixing bowl. Add the ranch and mustard and mash with a fork. Don't overdo it because some texture is always nice. Add celery, onion and relish. Serve on toast or have it as a sandwich. Sprinkle paprika over the top when you serve.