Egg Salad - Either As A Salad Or On Toasted Bread - cooking recipe

Ingredients

2 hard-boiled eggs
2 tablespoons vegan mayonnaise or 2 tablespoons mayonnaise
1/2 teaspoon red wine vinegar (to taste)
2 tablespoons dried celery flakes
2 tablespoons minced sweet onions (vidalia)
1/2 cup shredded and chopped romaine lettuce
1/4 cup finely chopped silken tofu, if desired

Preparation

To cook eggs:
Put in a steamer and follow steamer instructions OR.
Place desired number of eggs [4-8] in pot.
Cover with water by 1 inch.
Bring to boil.
Remove from heat and cover immediately.
Let stand 12-13 minutes.
Spoon out one egg at a time into cold water, then refrigerate.
To assemble the egg salad:
Toast bread, if desired.
Chop peeled egg with knife and then mash with fork OR process in mini-chopper. I like my cooked egg white to be very finely chopped, mashed really.
Add mayo to taste.
Add splashes of red wine vinegar to taste.
Add celery flakes as desired.
Add minced sweet onion to taste.
Add more shredded and chopped lettuce to taste.
Mix to bind.
Add freshly ground pepper if desired.
Add salt if you think it needs it.
This is better chilled and can be served just by itself as a salad OR on lightly toasted bread for a sandwich.
If you peel and leave an onion in the refrigerator for days, it makes it taste much sweeter.
You could add pickle juice, minced pickle, mustard or dry mustard, sweet relish, capers as desired as well as paprika for color.