Egg Salad Deluxe

• 8 large eggs
• 3 tablespoons olive oil
• 1 medium onion, cut in half and thinly sliced
• 10 ounces mushrooms, sliced
• 2 medium stalks celery, finely chopped
• 1/4 cup loosely packed fresh parsley leaves, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon coarsely ground black pepper
• 1 head Boston lettuce, leaves separated

1. 1. In 3-quart saucepan, place eggs and enough cold water to cover by at least 1 inch; heat to boiling over high heat. Immediately remove saucepan from heat and cover tightly; let stand 15 minutes. Pour off hot water and run cold water over eggs until easy to handle.
2. 2. Meanwhile, in nonstick 12-inch skillet, heat 1 tablespoon oil over medium heat until hot. Add onion and cook, stirring occasionally, until tender and golden, 10 to 12 minutes. Increase heat to medium-high; add mushrooms and cook until mushrooms are golden and all liquid has evaporated, about 8 minutes.
3. 3. Peel hard-cooked eggs and finely chop. In large bowl, combine eggs with mushroom mixture, celery, parsley, salt, pepper, and remaining 2 tablespoons oil; toss well.
4. 4. To serve, line platter with lettuce leaves and top with egg salad.
5. Each serving:About 190 calories, 11g protein, 5g carbohydrate, 14g total fat (3g saturated), 283mg cholesterol, 290mg sodium

eggs, olive oil, onion, mushrooms, stalks celery, parsley, salt, ground black pepper, boston lettuce

Taken from www.epicurious.com/recipes/member/views/egg-salad-deluxe-52873671 (may not work)