Hard boil the eggs and as soon as they are done, pour off the water and replace it with ice cold water. This makes the eggs much easier to peel.

In a medium sized bowl, mix the mayonnaise, grated onion and salt and pepper. You want to mix this well before you rice the eggs as this will help distribute the flavors and seasonings more evenly.

With a ricer, one at a time rice the eggs on top of the mayonnaise mixture.. If you try to do too many your hand will tire and you will make things way more difficult for yourself!

Fold the mixture all together with a spatula or flat spoon and refrigerate for at least an hour to allow the flavors to blend. This will keep in the refrigerator for three days (if no one eats it all on day one!).