Cole slaws, potato salads & egg salads are not highly preferred dishes for picnics since these are mayonnaise based and at higher temperatures mayo tends to go bad. But I could not stop myself from making this dish, since I love egg salad and caramelized onions and I was sure the combination of both would be delicious. I wasn’t wrong; the end result was creamy, yummy and irresistible. You could serve it as is or with bread, wrapped or sandwiched. I enjoyed it with bread as a late afternoon snack with whole-wheat bread.
Heat 1tbsp oil in a medium sauté pan; add chopped onions and cook on low flame, stirring occasionally until onions are nicely browned (not burned) and caramelized, takes about 15-20 minutes.
Add the minced garlic and thyme; cook for couple of minutes. Season the onions with salt and pepper. If the onions start to stick to the pan, add a couple of tablespoons of water and scrape up the brown bits. Once completely cooked, set the onions aside until cooled.
Cube the boiled eggs.
Add cooled caramelized onions, mayo, mustard, hot sauce, salt and pepper to the eggs and mix gently to incorporate.
That’s it the dish is ready to serve or take-along. Make sure that egg salad is kept as cool as possible or eat it as soon as you can (just like I did, right after making it ;-))
Let’s check out what my fellow marathoners have been cooking up for Day 5 of BM#6.