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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Olio's Famous Egg Salad Recipe

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This recipe for Olio's Famous Egg Salad is from The Jeude Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 dozen eggs
3 large white onions slivered
2 Tablespoons Canola Oil
1 bunch chives finely diced
1 lemon zested
3 Tablespoons mayonnaise
Kosher Salt
Fresh Ground Pepper
Directions:
Directions:
Cook the slivered onions in a heavy bottom pot with the Canola Oil over low heat until very soft but before they turn color, about 45 minutes. Cover and chill until firm. Cover the eggs with cold, salted water in a large, uncovered pot. Bring to a boil, turn off the pot, cover and let steep for 10 minutes. Drain, cool and peel the hardboiled eggs. Cover and chill in the refrigerator. Once chilled, weigh equal amounts of eggs and onions. Run the eggs and onion through the small holes setting of a meat grinder. Stir in the mayonnaise, chives, lemon zest, and salt and pepper to taste. Serve over lightly toasted bread, on a sandwich or flatbread. Garnish with extra chives, lemon zest, or white anchovies.
Number Of Servings:
Number Of Servings:
6-10
Personal Notes:
Personal Notes:
Adapted from Olio Restaurant in St. Louis

 

 

 

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