Egg Salad with Roasted Onion

Servings

Serving size

about 2 cups salad

COOKING TIME

30 Minutes

CHILLING TIME

60 minutes

This recipe can easily be multiplied and keeps well in the refrigerator for about 3 days.

Serve with Braised Leeks or Garlic Roasted Brussels Sprouts or Green Beans with Red Onion or Pan Grilled Asparagus or Pan Grilled Broccoli or Roasted Beet and Fennel Salad or Roasted Beets or Roasted Broccoli with Garlic or Roasted Brussels Sprouts or Roasted Butternut Squash

Ingredients

1 spray Spray olive oil

1 large White onions (peeled and both ends cut off)

3 quart Water

4 large Egg(s)

2 Tbsp. Fresh parsley (chopped)

1 medium Green onions (chopped)

2 Tbsp. Reduced fat mayonnaise

1/8 tsp. Salt

1 to taste Black pepper

Instructions

Preheat the oven to 325°F.

Spray a large skillet (one with a lid) with oil. Place the onion in the pan and cover. Place the pan in the oven and roast for about 20 minutes. Turn the onion over and place the pan back in the oven. Roast for another 15 to 20 minutes. Remove, cool and then place the onion in the refrigerator.

Place the water in a large stock pot over high heat.

When the water boils, add the eggs in their shells. Let the eggs boil for 3 minutes. Remove the pan from the heat and let the eggs stand in the hot water for 12 minutes. After 12 minutes, run cold water over the eggs until they are cool enough to touch, then place the eggs in the refrigerator to cool.

After the eggs are cool, peel them and place in a bowl. Using a fork, break up the eggs into small pieces.

Take the onion out of the refrigerator and chop coarsely. Add to the eggs, along with the parsley, green onion, mayonnaise, salt and pepper. Mix well.

Place the salad in the refrigerator and chill until ready to serve.

Serve this recipe with one of these vegetable side dishes.

Braised Leeks

Preheat the oven to 300°F. Place the olive oil in a large skillet over medium heat. Add the onions and cook for about one minute. Add the green part of the leeks and cook for about 1 minutes. Add the white part of the leeks and cook for about 1…

Garlic Roasted Brussels Sprouts

Place a large stainless steel pan in the oven and preheat the oven to 325F. Cut the thick ends off of the Brussels sprouts, then slice them in half. Place them in a bowl with the minced garlic. Drizzle the olive oil over the sprouts and add the salt and…

Green Beans with Red Onion

Place the water in a large stock pot over high heat. When the water is at a slow boil reduce the heat until the water shivers. Add the green beans and blanch for about 7 minutes until al dente. While the beans are cooking place a large skillet over medium…

Pan Grilled Asparagus

Cut the woody ends off the base of the asparagus spears. Heat 1 quart of water in a shallow pan over medium-high heat. The water should never come to a full boil. Place the asparagus in the water and cook for about 5 – 7 minutes until the spears begin…

Pan Grilled Broccoli

Trim the bottom inch of the stem from the broccoli. Using a vegetable peeler, peel the tough outer layer from the stems. Heat 1 quart of water in a large sauce pan or stock pot fitted with a steamer basket over high heat. When the water is boiling, add the…

Roasted Beet and Fennel Salad

Preheat the oven to 375°F. Cut the stem and tip ends off of the beets. Scrub well and wrap in aluminum foil. Place in the oven and roast for 45 minutes. Remove and let cool. (This may be done in advance and the beets placed in the refrigerator overnight.) Remove…

Roasted Beets

Preheat the oven to 400°F. Wrap beets in a paper towel and cook on high in microwave for 5 minutes. Let cool for 5 minutes. Peel and cut into 1 inch cubes. Place in a roasting pan large enough so that the beets are not completely touching. Put the pat…

Roasted Broccoli with Garlic

Preheat the oven to 325F. Place the olive oil in a large skillet on the range over medium heat. Add the sliced garlic and cook slowly, stirring frequently, adjusting the heat so that the garlic doesn’t brown. After 3 minutes, add the broccoli, salt, and pepper, and toss well. Place…

Roasted Brussels Sprouts

Place a large skillet in the oven and preheat to 325°F. Place the oil and butter in the pan and then add the brussels sprouts, garlic, sugar, salt and pepper. Roast for 20 – 25 minutes. Stir occasionally. Serve.

Roasted Butternut Squash

Preheat oven to 375F. Slice the squash lengthwise and scoop out the seeds. Spray a skillet with the oil and place the squash in the pan face down, then place in the oven. Bake for 30 minutes, then turn over and place 1 tsp butter, 1 tsp maple syrup and…