Caramelized Onion and Egg Salad

1. 1

   In large skillet, heat oil over medium-low heat.

2. 2

   Add onions and cook, stirring occasionally, until golden, 20 to 30 minutes.

3. 3

   Meanwhile, place eggs in a medium saucepan and cover with cold water.

4. 4

   Bring to a boil, reduce heat and simmer for 12 minutes.

5. 5

   Drain and rinse eggs under cold running water.

6. 6

   Refrigerate eggs, 30 minutes.

7. 7

   Peel eggs; set aside 2 yolks for another use.

8. 8

   In a medium bowl, mash remaining eggs with a fork or potato masher.

9. 9

   Add the onions, mayonnaise and mustard, and mix well.

10. 10

    Stir in the olives and season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.