Egg salad with onion
Egg and onion is a great duo, to which spring onion adds zing. Excellent as a topping on toasted sourdough.
Gently fry the sliced onion in the oil until soft and just starting to turn golden.
Blitz the onion with a stick blender until smooth, then scrape into a bowl.
Stir in the spring onion, then the grated egg and mayonnaise. Season to taste.
Spoon into a serving dish, cover and refrigerate for up to two days until needed.
To serve, garnish with watercress and decorate with a few black olives.