Bacon and Caramelized Onion Egg Salad

Makes 3 cups

Note: This egg salad, when just the yolks are used, is also a great deviled egg filling.

2 tablespoons olive oil

1 large onion, diced

2 cups chicken, beef or vegetable stock

12 hard-boiled eggs, peeled

3 slices cooked bacon, crumbled

1/3 cup mayonnaise

1/4 cup sweet pickle relish

1 tablespoon Dijon mustard

2 teaspoons dried thyme

Several grinds of black pepper

1. Heat the olive oil in a medium saute pan over medium heat. Add onions; saute for about 10 minutes, until they start to brown a little around the edges. Add the stock; cook for about 30 minutes or until the liquid has almost evaporated. Continue cooking for 10 more minutes, stirring frequently, until the onions become caramel colored. Let cool.

2. Chop the eggs into small pieces and place them in a mixing bowl. Add the onions and remaining ingredients; mix well. Serve immediately or refrigerate, covered, up to 3 days.

-- Ashley English, "Handmade Gatherings" (Roost Books, $34.95, 258 pages)



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