Perfect Egg Salad

A creamy, savory spread with caramelized onion

preptime15 min
cooktime10 min
servings4 sandwiches
Ingredients

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

Preparation:

  1. 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

  2. Immediately transfer the eggs to a bowl of cold water to cool completely. Peel and set aside

  3. While the eggs cook, heat a pan over low heat and add a little oil

  4. 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

  5. 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

  6. In a bowl, combine the chopped eggs, caramelized onion, mayonnaise, mustard, salt, and pepper

  7. Mix gently with a fork until well combined

Notes

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

Green Salad

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