Vital Veg, organic farm, onions

Egg salad with onion

1 onion, finely sliced
1 tbsp olive oil, for frying
6 large hardboiled eggs, peeled and grated
2 spring onions, pale green and white bits, chopped
1 tbsp mayonnaise
Salt and black pepper
1 bunch watercress and black olives, to garnish

Egg and onion is a great duo, to which spring onion adds zing. Excellent as a topping on toasted sourdough.

Serves 4-6

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.

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