Place six extra large eggs in an empty pot. Fill with enough water to cover the eggs by an inch or two. Cover the pot with a lid.
Drain the hot water from the eggs and fill the pot with cold water. Lightly tap each egg...just enough to slightly crack the shell. Leave the slightly-cracked eggs in the cold water for 5-10 minutes.
Firmly tap the tips of the egg (this helps separate the shell from the egg) then peel off the shell.
To make the dressing, mince the onion and celery then add it to the mayonaisse, sour cream, Ranch dressing, salt and pepper in a small bowl.
Dice the eggs then add to the dressing and mix thoroughly.
Serve on your favorite bread or in place of dressing on a salad.