Egg salad with Caramelized Onions

Easy and delicious recipe for egg salad with caramelized onions. Boiled eggs are tossed with mayonnaise, dijon mustard and onions.

Author: Pavani

Prep Time: 10

Cook Time: 30

Total Time: 40

Course: Salad

Cuisine: American

Servings: servings

Pour 1 cup water into the Instant Pot and place as many eggs as you can on a steamer rack. Lock the lid and put the steam valve in Steaming. Cook on High pressure for 5minutes. Once the times goes off, natural release for 5 minutes, then quick release the reminder. Remove the eggs into a bowl of cold water for 5 minutes. Then peel and use.

Heat oil in a medium sauté pan on medium-low flame. Add onions and a pinch of salt. Cook, stirring occasionally until onions are nicely browned and caramelized, 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.

Chop the cooled eggs and place them in a medium size bowl. Stir in the caramelized onions, mayo, dijon, salt, pepper and hot sauce. Mix well to combine.
Serve over a salad or between toasted whole wheat bread.

To boil/ steam eggs in the Instant Pot, remember the 5-5-5 rule. 5 minutes on high pressure, 5 minute pressure release and 5 minutes cool down.
Store boiled eggs in an airtight container for up to 5 days in the fridge. Make sure to cool them completely before placing them in the fridge.
Feel free to use low fat or regular mayo. Greek Yogurt is an acceptable alternative. You can also use half and half of mayo and yogurt.
I love using yellow or red onions but feel free to use whatever variety you have.
Egg salad with green onion is also another variation to try. Sub regular onion with sautéed scallions for another tasty recipe.
Caramelized onions can be made up to 2~3 days ahead of time.
Store any leftover egg salad in an airtight container for up to 2 days.
If bringing this egg and onion sandwich in lunch, then make sure to keep in chilled in an insulated lunch bag. Since the recipe has mayo, it might go bad if left outside for too long.
Here are a couple of ideas on how to serve this egg salad:
- Serve it over a greens like baby spinach or arugula or mixed greens.
- To make a fancy breakfast sandwich, toast some whole wheat bread. Place some baby spinach or chopped cucumbers. Top with the egg salad another piece of toast. Enjoy!!

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