Caramelized Onion and Egg Salad

• 4 tsp. olive oil
• 2 cups thinly sliced onions
• 6 large eggs
• 2 tsp. light mayonnaise
• 2 tsp. Dijon mustard
• 1 Tbs. oil-cured black olives, chopped

1. In large skillet, heat oil over medium-low heat.
2. Add onions and cook, stirring occasionally, until golden, 20 to 30 minutes.
3. Meanwhile, place eggs in a medium saucepan and cover with cold water.
4. Bring to a boil, reduce heat and simmer for 12 minutes.
5. Drain and rinse eggs under cold running water.
6. Refrigerate eggs, 30 minutes.
7. Peel eggs; set aside 2 yolks for another use.
8. In a medium bowl, mash remaining eggs with a fork or potato masher.
9. Add the onions, mayonnaise and mustard, and mix well.
10. Stir in the olives and season with salt and pepper.

olive oil, onions, eggs, light mayonnaise, mustard, oilcured black olives

Taken from www.vegetariantimes.com/recipe/caramelized-onion-and-egg-salad/ (may not work)