Directions:

Pickled Red Onions

1. Thinly slice onion and pack into a 16-ounce mason jar.
2. In a small saucepan, simmer the water, vinegars, salt, maple syrup and pepper flakes until dissolved.
3. Pour the mixture over the onions, ensuring they are submerged.
4. Let cool to room temperature for at least 20-30 minutes, then seal and refrigerate.
5. Keep in refrigerator for up to 2 weeks.

Egg Salad

1.  In a large saucepan with a tight-fitting lid, place the eggs and cover by 1 inch.   Bring to a boil and cook for 1 minute. Cover the eggs, remove from the heat and set aside for 8 minutes.  Drain the water from the pan and cool the eggs in the pan under cold running water.  Peel the eggs and cut into chunks.
2. In a large bowl, mixed together the pickled onion, mayonnaise, dill, chives, mustard, lemon juice, salt and pepper.
3. Add the eggs to the mayonnaise mixture and gently mixed them together.  
4. Serve in a sandwich with country-style sourdough bread, slice tomatoes or salad greens.