Caramelized Onion and Egg Salad


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.

  • ServingServings


  • 4 tsp. olive oil
  • 2 cups thinly sliced onions
  • 6 large eggs
  • 2 tsp. light mayonnaise
  • 2 tsp. Dijon mustard
  • 1 Tbs. oil-cured black olives, chopped


  1. In large skillet, heat oil over medium-low heat. Add onions and cook, stirring occasionally, until golden, 20 to 30 minutes.
  2. 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.
  3. 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.

Nutrition Information

  • Serving Size: 4 servings
  • Calories: 444
  • Carbohydrate Content: 59 g
  • Cholesterol Content: 320 mg
  • Fat Content: 14 g
  • Fiber Content: 4 g
  • Protein Content: 19 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 776 mg