Ingredients for Egg And Onion
- Scallion
- 6 large eggs
- Margarine
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
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How to Make Egg And Onion
- Hard-boil 6 large eggs. Place eggs in a saucepan, cover with cold water by 1 inch, and bring to a rolling boil. Once boiling, remove from heat, cover, and let sit for 10 minutes. Immediately transfer eggs to an ice bath to stop cooking.
- Once cool enough to handle, peel and halve the eggs lengthwise.
- Finely chop 4 scallions (about 1 cup). Alternatively, pulse in a food processor for 3 seconds.
- In a medium bowl, whisk together 1/4 cup mayonnaise, 2 tablespoons red wine vinegar, 1 tablespoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Gently fold in the chopped scallions.
- Arrange the egg halves in a serving dish. Spoon the onion mixture generously over the eggs.
- Chill for at least 30 minutes before serving to allow flavors to meld.
- Serve with challah, matzah, a fresh salad, or your favorite accompaniments.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
2g
Fat
15g
Carbs
0g