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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.

Recipe adapted from Vegetarian Times magazine.

Print Recipe
Egg salad with Caramelized Onions Yum
Egg salad with Caramelized Onions
Course salad
Cuisine american
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 4 Eggs – boiled, cooled and peeled
  • 2 Onions – medium, thinly sliced
  • 1 clove Garlic – , finely minced
  • ½ tsp thyme Dried
  • 2 - 3 tbsps Mayonnaise
  • 1 tsp Dijon mustard
  • ½ tsp Hot sauce (or more if you are adventurous)
  • to taste Salt Pepper &
Course salad
Cuisine american
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 4 Eggs – boiled, cooled and peeled
  • 2 Onions – medium, thinly sliced
  • 1 clove Garlic – , finely minced
  • ½ tsp thyme Dried
  • 2 - 3 tbsps Mayonnaise
  • 1 tsp Dijon mustard
  • ½ tsp Hot sauce (or more if you are adventurous)
  • to taste Salt Pepper &
Egg salad with Caramelized Onions
Instructions
  1. 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.
  2. 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.
  3. Cube the boiled eggs.
  4. Add cooled caramelized onions, mayo, mustard, hot sauce, salt and pepper to the eggs and mix gently to incorporate.
Recipe Notes

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.

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13 thoughts on “Egg salad with Caramelized Onions”

  1. Egg salad looks so yummy Pavani. Love the pictures too.VardhiniEvent: Dish it Out – Spinach and GarlicEvent: Healthy Lunchbox Ideas – Broccoli

  2. Yummy Egg Salad! I love the presentation too.. I was eyeing that plate in Pier1 last week in Orange and I am going to go buy it cause its makes a great picture! 🙂

  3. Caramelized onions are miraculous. In everything! I’ve never thought to try them with egg salad though. Great idea. Bookmarking this to try soon.

  4. i made this today..halved the recipe for one person…big mistake cos i have to do it again tomorrow…IT WAS THAT GOOD!!! the onions take this egg salad to another level!!! Thanks for sharing!

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