Perfect Egg Salad
A creamy, savory spread with caramelized onion
Prep: 15 min
Cooking: 10 min
Yield: 4 sandwiches
Ingredients:
6 eggs
1 medium onion, finely chopped
1–2 tbsp mayonnaise
½ tsp mustard (American or Dijon, to taste)
Salt and pepper, to taste
Preparation:
Place the eggs in a pot and cover with cold water and salt. Bring to a boil, then reduce to a simmer and cook for 9–10 minutes
Immediately transfer the eggs to a bowl of cold water to cool completely. Peel and set aside
While the eggs cook, heat a pan over low heat and add a little oil
Sauté the chopped onion slowly, stirring occasionally, until golden brown and soft. If the onion starts to brown too quickly, add a splash of water to slow the cooking
Once cooled, slice the eggs in two directions using an egg slicer (or chop finely by hand), then mash some more with a for to reach desired texture
In a bowl, combine the chopped eggs, caramelized onion, mayonnaise, mustard, salt, and pepper
Mix gently with a fork until well combined
Notes:
A perfect hard-boiled egg should have a fully cooked but bright yellow yolk - avoid overcooking to prevent a grey ring
For a lighter version, reduce the mayo or swap in some yogurt
Delicious on rye bread, in sandwiches, or served with crackers
Optional garnish: Spring onion