Bring a small pot to a boil over high heat. Tip: add a couple teaspoons of salt and the egg shells will peel off much easier.

Once water is boiling, use a pair of kitchen tongs to gently place the eggs onto the bottom of the pot, taking care not to crack the shells. (I still screw this up sometimes. If you break a shell, it isn't the end of the world.)

Boil eggs for 14 minutes. Once timer goes off, immediately place the eggs in a bowl of ice water and cool about ten minutes.

While eggs are cooling, you can mince the onion and gather the remaining ingredients.

Crack and remove egg shells.

Dice the eggs into small chunks.

Mix all the ingredients together and refrigerate 24 hours before serving.