Caramelized Onion And Egg Salad Recipe - Cooking Index
Caramelized Onion And Egg Salad Recipe - Cooking Index
Cooking onions slowly over low heat imparts a rich, sweet flavor. They're delicious when combined with hard-cooked eggs, mayonnaise and olives in this salad. Serve plain or as a sandwich filling for an out-of-the-ordinary picnic.
Courses: Salads, Vegetarian| 4 teaspoons | 20ml | Olive oil |
| 2 cups | 125g / 4.4oz | Thinly-sliced onions |
| 6 cups | 1188g / 41oz | Eggs (large) |
| 2 teaspoons | 10ml | Light mayonnaise |
| 2 teaspoons | 10ml | Dijon mustard |
| 1 tablespoon | 15ml | Oil-cured black olives - chopped |
In large skillet, heat oil over medium-low heat. Add onions and cook, stirring occasionally, until golden, 20 to 30 minutes.
Meanwhile, place eggs in a medium saucepan and cover with cold water. Bring to a boil, reduce heat and simmer for 12 minutes. Drain and rinse eggs under cold running water. Refrigerate eggs, 30 minutes. Peel eggs; set aside 2 yolks for another use.
In a medium bowl, mash remaining eggs with a fork or potato masher. Add the onions, mayonnaise and mustard, and mix well. Stir in the olives and season with salt and pepper.
This recipe yields 4 servings.
Per Serving: 444 Cal; 19g Prot; 14g Total Fat (3 Sat. Fat); 59g Carb.; 320mg Chol; 776mg Sod.; 4g Fiber.
Source:
Vegetarian Times, May 2002
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