Garlic Egg Salad Cups with Marinated Red Onions

EGG SALAD INGREDIENTS
12 Hard Boiled Eggs
1/2 Cup Mayo (Recipe Below)
1.5 Teaspoons Garlic Powder
2 Teaspoons Lemon Juice
Cracked Pepper
Lettuce Leaves for the Cups

MAYO INGREDIENTS
1 Egg .75 Cup AVO
.75 Teaspoons Lemon Juice
1 Teaspoon Dijon
.75 Teaspoon Salt

ONION INGREDIENTS
1 Red Onion Sliced Thin
.5 Cup Water
.25 Cup White Vinegar .25 Cup Apple Cider Vinegar
1.5 Teaspoons Sea Salt

ONION ASSEMBLY

1. In a small sauce pan combine water, both vinegars, and salt. Bring to a simmer for 10 minutes.
2. Add onions to a mason jar, pour vinegar mixture over the onions. Seal and store overnight in the fridge or at least for a couple hours.
   
   MAYO ASSEMBLY
3. In a food processor add 1/4 cup oil, mustard, egg, and salt. Process until smooth and yellow.
4. VERY slowly add the oil. This took me about 4 -5 minutes to add. The slower the better!
5. Add lemon juice, process for 5 seconds.
   
   EGG SALAD ASSEMBLY
6. In a small mixing bowl add 1/2 cup of mayo, garlic, lemon juice, and cracked pepper.
7. Chop eggs into bite sized pieces.
8. In a large mixing bowl mix egg and garlic sauce together.
9. Chill.
10. Top lettuce leaves with egg salad and desired toppings!