Caramelized Onion and Egg Salad

"From Vegetarian Times magazine, yet another twist on egg salad. :) Cooking time includes time to cook the eggs."
photo by *Parsley* photo by *Parsley*
photo by *Parsley*
Ready In:




  • In a large skillet, heat oil over medium low heat.
  • Add onions and cook, stirring occasionally, until golden, about 30 minutes.
  • Peel, then mash the eggs with a potato masher or fork.
  • Add onions, mayonnaise, and mustard, and mix well.
  • Stir in the olives, season with salt and pepper.

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  1. georgi
    Made this for lunch and really enjoyed it. Nice change from the usual. I didnt have olives, but am looking forward to adding them next time. Had to add a bit more mayo.
  2. Cinephile
    This egg salad is grand - I urge the use of a strong dijon as it adds an extra subtle bite to the recipe. The carmelized onions pack it with flavour - Thank you!
  3. *Parsley*
    Tasty great change from ordinary egg salad. The carmelized onion gives off a subtle sweetness. I used a bit more mayo than 2 tsp...just enough to hold it together. Thanx for a great new egg salad. I will make this again .
  4. sugarpea
    Good idea-carmelized onion and egg, and delicious. I had to double the amount of mayo though, to get it to bind together. Even so, it's got a lot less mayo than most egg salads. Makes a great sandwich.


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