Here’s an old (like 1960s) joke:
Q: How can you recognize a happy motorcyclist?
A: By the bugs stuck to his teeth.
With the advent of full-face helmets in the mid 1970s and the advent of women in numbers riding motorcycles about the same time, that joke is doubly anachronistic. But the idea is eternal.
I must call out this rather strange comment. I wonder if you happened upon some exceptionally strong variant of red onion, because that’s the stuff traditionally served in sandwiches, salads, and other things where you want raw onion, precisely because it’s milder. OTOH, I’ve seen cites saying that red is the strongest, so I can only assume there are different variants. But my experience is consistent with this cite:
You’re most likely to see red onions in non-cooked dishes, such as salads and sandwiches. Of the different colored onions, the red onion is the most mild, sweet onion.
And, indeed, I tend to find red onion in Greek salad and a welcome addition to many sandwiches. It’s white onion that I find too sharp to use raw in most situations, except on hamburgers. It’s my standard cooking onion.
Make that triply anachronistic. There aren’t as many bugs now:
After a long drive, the only thing that makes our stomachs churn faster than a windshield smeared with bug guts is a windshield bearing no evidence of insect life whatsoever. It feels like a fundamental pillar of the planet’s ecology has snapped.
You’ve probably noticed it, too. On long summer road trips, tiny corpses once formed a crust so thick that the reduced visibility posed a legitimate safety risk. Now, many folks we spoke with can’t remember the last time they had to scour the bug gore from their RAV4.
Before we address possible causes of the “windshield phenomenon,” such as more aerodynamic cars, we should make one thing clear: It’s not a mass delusion or faulty collective memory. Windshield splats are valid ecological data, and they don’t bear good news.
Does anybody else put hard-boiled eggs into tuna salad? My wife does, along with celery, onions, and mayo? Highly, highly recommended.
Never in tuna salad, but always in potato salad. Tre-highly recommended.
Great, now I have to go get one.
Yeah, my mom used to do that. I will occasionally do that if I want to bulk up my tuna salad with some egg salad, but I know a lot of people don’t like mixing the two for whatever reason.
I didn’t when I made my own tuna salad, but now I just get great stuff from my favourite little deli. However, I will add that the traditional inclusion of hard-boiled eggs in Cobb salad and Salade niçoise inspired me to include hardboiled eggs, halved or quartered, in other salads. They work well in most salads with a creamy dressing like Ranch or Caesar. In Salade niçoise, the hard-boiled eggs complement tuna, cherry tomatoes, green beans, and possibly olives and other ingredients.
I will occasionally chop a hard-boiled egg into my tuna salad, usually when I want to bulk it up a bit because I’m hungry enough to want more salad than a single can of a tuna will provide, but not enough to use two cans.
Yowza! I did not know that. Makes sense if you think of it but as rarely as I’m rural these days it just doesn’t rise to top of mind.
Yes, this. Eggs are good in egg salad too. 
Regarding onions: I dated a guy who was a Master Gardener, and he told me that when selecting onions, the milder ones will be big and instead of being a perfect sphere they will be sort of squished, a flattened sphere. I don’t know about other parts of the country but in Texas we have 1015 yellow onions so named because they’re planted around Oct 15 and harvested in the summer. They are very mild. Don’t get the ones that are tennis ball sized, get ones that are softball sized or bigger.
1015Y Texas Super Sweet onions are a variety of large, sweet onion that are harvested in the summer. They are known for their flavor and are often used in salads, grilling, and cooking.
I don’t know if this flattened sphere thing applies to red and white onions, but that’s how I choose those varieties, too. White onions are used in a lot of Mexican cooking.
I rarely use sweet onions, but when I’m making poke, they’re essential. I try to find Maui, but Walla Walla is easier to get, especially here in Washington. (It’s finding the inamona and limu that’s the real trick.)
Yes!
Awesome.
This, along with many of the dishes here, comes under the heading of “Someone else can make this better than I can, so I should stand back and let the professionals do their thing.”
Coming up with that rule is why I didn’t try building my own house (I actually was part of a group of hippie architects that were planning on doing that).
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Ahh, another hall monitor who quickly realizes they have no control over the erudite-yet-iconoclastic posters here.
So, D A V E , if that is your real name … you’re pitting …who?.. Your title is “Cafe Society people”.
So, everyone that’s ever posted to the Café Society board? Because that’s almost all of us here, and as such is pretty futile.
Yes. Eggs in tuna salad.
Yeah, the “sweet” onions advertised as such at the grocery are pretty obvious from appearance as they all have this shape. That said, I never buy sweet onions. I like them to have a good bit of bite to 'em.
I bought some of this today and had it for dinner on a hot dog with Gulden’s spicy brown mustard and sweet pickle relish. On a Martin’s potato roll bun. We have only recently been able to get these great buns at our local HEB.
Along with a side of these limited edition HEB potato chips:
They satisfy the same craving as sour cream and onion chips but with a hint of spicy heat (just a hint) and a vinegary pickle thing going on, too. Can’t eat just one (bag).
To balance out everything, I had some unsweetened apple sauce. A fine dinner.
Based on your description, those chips would be pretty much the same as what we call “All-Dressed” in Canada:
Note especially, from the item:
Those sound great.
HEB comes up with a lot of their own products. Here are some of the “limited edition” chips. Not available all the time. Once they had some that were apple pie flavored. Don’t know anyone who tried them.
Vanilla milkshake
Holiday stuffing
Cheesburger
Corndog & mustard
Lots more-- check the link
Probably few big chains have more of their own products than Loblaws in Canada, with President’s Choice as the premium line, and No Name as the economy line. PC products are often superior to the more expensive national brands.
It’s always slightly amusing to me to see the “HEB” moniker.* In Canada, “HEB” is generally understood to stand for “Home Equity Bank”. Potato chips and milkshakes would be a weird sideline for them! 
* I’m easily amused.