Caramelized Onion And Egg Salad
- 4 teaspoons olive oil
- 2 cups thinly-sliced onions
- 6 large eggs
- 2 teaspoons light mayonnaise
- 2 teaspoons Dijon mustard
- 1 tablespoon oil-cured black olives chopped
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.
This recipe yields 4 servings.
Per Serving: 444 Cal; 19g Prot; 14g Total Fat (3 Sat. Fat); 59g Carb.; 320mg Chol; 776mg Sod.; 4g Fiber.