Egg Salad

Ingredients
6 hard-boiled Eggs, peeled and chopped
1/3 c. Mayonnaise
1 celery stalk (no ends or leaves) finely chopped
2 teaspoons red or sweet white onion, finely chopped
     (or a pinch of dried onion flakes)
1 1/2 teaspoon sweet pickle relish
1 teaspoon prepared mustard
1 cup shredded cheddar cheese (optional)
1/8 teaspoon Tabasco sauce (optional)
salt and pepper to taste (about 1/8 to 1/4 teaspoon of each)

Gently toss the eggs and celery together in a medium size bowl
In a smaller bowl, combine the remaining ingredients. 
Fold into the egg & celery mixture

Chill for at least one hour before serving

** If you prefer creamier egg salad, add more mayo until it is the desired consistency