Egg Salad Plus
"A dear friend loaned me a copy of "Miriam's Kitchen" in which the author describes her MIL's cooking. One dish that fascinated me was Egg Salad with fried onions, since all the egg salads I had ever had had raw onions. One taste and I was hooked. Over time I added a few things. I hope you enjoy this yummy comfort food!"
photo by Cookin-jo
- Ready In:
- 25mins
- Ingredients:
- 7
- Serves:
-
3-4
ingredients
- 6 hard-boiled eggs
- 2⁄3 cup mayonnaise
- 1 large vidalia onion, diced
- 3 tablespoons cooking oil
- seasoning salt, to taste
- 3 slices vegetarian bacon
- salt and pepper
directions
- Dice onion; then gently brown onions in the cooking oil. When onions are golden, add seasoning salt to taste. Take off heat and cool somewhat. (If I'm in a hurry, I spread them out on a plate and stick them in the fridge for a few minutes.).
- Prepare vegetarian bacon strips according to package directions, which is usually microwave on high for 1 and 1/2 minutes. Crumble bacon into bits.
- Dice hard boiled eggs.
- Combine all ingredients in bowl and mix thoroughly. Check salt level, Adjust seasonings.
- Serve on lettuce leaves or on your favorite bread or matzo. Enjoy!
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Reviews
-
The sauteed onions in this egg salad are so unusual, but so good. We really enjoyed this salad. However the 3 Tbsp of oil in the onions was much too much for me. There was too much unnecessary fat. I would also have liked a bit of crunch, maybe from a few green onions or chives. That said this is a good recipe to work on to adjust to personal taste and the fried onions were lovely. Made with real bacon. Thank you!
RECIPE SUBMITTED BY
Glori-B
United States
I'm happy when I don't rub people the wrong way -- I'm a licensed massage therapist! Twenty years ago, at a cross-road in my life, I had a good sit-down talk with me and decided that my two passions in life were people, and helping them feel better ... and cooking. Just five days after that, a tiny ad in the local paper announced that Massage School started on Monday; so on that Monday in Sept. 1990 a new chapter started in my life. It was like learning a foreign language. Do you know where your olecranon process is? I met Mr. Wonderful in February of 1992 and we married 82 days later. (Who? Me impulsive??) He's still my Mr. Wonderful. In regards to cooking, he's my strongest supporter ... and toughest critic. When we first met, it was Mr. Meat and Potatoes meets Little Miss Vegetarian. In an effort to learn how to live together, we developed this plan: Thursdays became experimental food day. I would cook something that neither one of us had ever had before (so there would be no emotional attachment for either of us) and we would critique it. The deal was that if either of us found that meal gag-worthy, we would eat at McDonald's. I am happy to report, we have not darkened their door yet! Out of those experiments came our most favorite recipes. Ours is a blended family and between us we have three sons: an architect in CA, a computer programmer in FL and an Emergency Room MD in TX. We are blessed with three lovely daughters-in-law [the architect just married an interior decorator! A blessing on their heads, Mazel Tov, Mazel Tov!!] and three very hug-able grandchildren (18 y/o boy, 13 y/o girl and 11 y/o girl.) We are both very active in our congregation. If you like, check us out at http://www.kolhamashiach.org. We teach as well as other avenues of ministry (think: sanitation and maintenance!) ... Fun around here includes ministering ;) at the local department stores; cooking; and discussing Torah. It's not unusual to find half a dozen people around our dining room table in a good natured but animated discussion! Of course there's food ... for body and soul!
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