Place the eggs in a single layer in a pot. Fill with cold water until about an inch over the eggs. Bring to a boil. Cover and remove from heat and let them sit for ten minutes.
Make an ice water bath by filling up a bowl with a quart of cold water and a tray of ice cubes.
Drain the hot water and gently tilt the pot back and forth a few times so the eggs crack a little. Remove eggs with a slotted spoon and place into the ice water. Leave them in the ice water for five minutes.
To make the Easy Egg Salad
Peel and slice eggs into small pieces.
Finely chop the onion and celery.
Place all ingredients in a bowl and mix well.
Serve on bread with salad greens and tomato if desired.