• 4servings

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsFluorine, Magnesium, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 teaspoons 20ml Olive oil

  2. 2 cups 125g / 4.4oz Thinly-sliced onions

  3. 6 cups 1188g / 41oz Eggs (large)

  4. 2 teaspoons 10ml Light mayonnaise

  5. 2 teaspoons 10ml Dijon mustard

  6. 1 tablespoon 15ml Oil-cured black olives - chopped

Instructions Jump to Ingredients ↑

  1. In large skillet, heat oil over medium-low heat. Add onions and cook, stirring occasionally, until golden, 20 to 30 minutes.

  2. 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.

  3. 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.

  4. This recipe yields 4 servings.

  5. Per Serving: 444 Cal; 19g Prot; 14g Total Fat (3 Sat. Fat); 59g Carb.; 320mg Chol; 776mg Sod.; 4g Fiber.


Send feedback