Egg Salad with fried onions

1.Place your eggs in a pot covered with cold water, make sure it covers the eggs by a few cm/inches.

2.Bring to a running boil, then close the heat, cover and let sit for 10 minutes. Remove eggs with a slotted spoon directly into ice water and let them cool completely before peeling. You’re looking for a hard boiled yolk, but still creamy with a deep yellow/orange color.

3.Chop the eggs roughly and place in a bowl

4.Meanwhile, chop up your onions and caramelize them in olive oil on medium-low heat until golden and sweet. If your onions are not sweet enough, sprinkle with a little bit of sugar and let it all caramelize together. Drain any excess oil and set the onions aside to cool completely, then add to the bowl with eggs

5.Mix it together with the chopped chives, mustard, mayonnaise salt and ground black pepper and serve.

6.Can be made in advance and stored refrigerated up to 3-5 days.