Egg Salad Sandwiches

6 Eggs
1/4 Red Onion, thinly chopped
1/4 cup Mayo
2 big squirts Horseradish Mustard
1 teaspoon Paprika
1/4 teaspoon Cayenne
1/4 teaspoon Pepper
1/2 teaspoon Salt
8 slices bread

Place eggs in a saucepan and fill with water till about 1 inch over eggs.

Turn heat to about 3-4 (medium low) for 3 minutes.

Turn up heat to 8-9 (medium high) till they come to a boil.  Once they come to a boil cover, turn down heat to a gentle boil and cook for 12 minutes.

Drain eggs when done. Pour cold tap water over eggs and drain again.  Repeat.

Cut eggs in half by hitting it forcefully with a knife.  Scoop out inside close to shell with the knife.  Use egg slicer or just cut eggs into little pieces with knife.

Put diced eggs in a small bowl and mix everything together.

Serve on bread.

Makes about 4 sandwiches.