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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.
In large skillet, heat oil over medium-low heat. Add onions and cook, stirring occasionally, until golden, 20 to 30 minutes.
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.
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.
- 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
- Sugar Content 0 g