There is an old Hungarian joke that asks, “How do you make cheesecake?” The answer is, “Start by caramelizing onions, leave it aside, and now lets get to the cake.” There is a good reason why I mention this joke here. If you think Egg Salad is something plain and boring, I would like you to reconsider your perception. It’s all about how you dress it up. Egg Salad is one of those dishes that you can infuse with so many flavors and take it in many directions. What makes this recipe unique and different from any other Egg Salad that you may have tried in the past is the sautéed onion. Not many people think of mixing sautéed onion in a cold salad, but in this recipe that’s the magic touch. You can call it the Hungarian twist.
Preparation time: 30 minutes
8 slices of bread, or 4 buns*
1 chopped onion
2 tbsp oil
3 tbsp chopped chives or green onions
3 tbsp chopped dill
3 tbsp chopped olives of your choice or olive tapenade
3 tbsp mayonnaise
1 tsp mustard
Salt and pepper
Place eggs in a medium-size-pot. Cover with water and cook on high heat. When water comes to boil continue cooking for 10 minutes, then turn off heat. Let rest in hot water for another 10 minutes.
In a wide pan on high heat sauté chopped onion with oil and salt and paper for 10 minutes, or until onion is yellow brown. Stir occasionally.
Peel hard-boiled eggs and chop them into small pieces.
In a medium-size bowl mix chopped eggs, sautéed onion, chives, dill, olives, mayonnaise, mustard, and salt and pepper.
Place quarter of the salad between two slices of bread and serve.
*For a gluten free alternative try my GF Foccacia Bread recipe.