Fried Onion + Mushroom Egg Salad

Eggs are one of the few items I can’t find at the stores right now, so when my kids INSISTED on hard-boiled eggs and didn’t eat them there was NO WAY they were going to waste. And since I have fridge full of every grocery I could possible think of – it was time to put my over-shopping to good use and re-create one my favorite appetizing – the Egg, Onion and Mushroom Salad from BAGEL BOSS. I changed the name of mine since there are more veggies than eggs in my rendition simply because — of the times! — but seriously, I have gone out of my way many times to get this Bagel Boss egg salad because I have never seen it anywhere else and it ROCKS.

SHOPPING LIST: 6 eggs, Vidalia onion, 1 lb. sliced mushrooms, chopped garlic, olive oil, mayonnaise, mustard, apple cider vinegar, salt, pepper

Obviously we are going to start with hard-boiling and peeling our eggs and have those set aside. Then, slice your entire onion. In a pan over medium heat, add 1 tB. of olive oil and slowly sauté the sliced onions until they are TOTALLY browned and fried – making sure to season your onions with salt and pepper. Frying onions take PATIENCE – so DO NOT go above medium heat because you do not want your onions to BURN and stir frequently. Reserve your fried onions in a bowl and then add another tB. of olive oil to your pan along with 1 tB. of chopped garlic. Increase the heat to medium-high and then add the entire pound of chopped mushrooms. Again, season the mushrooms with salt and pepper and then continue to saute your mushrooms until they are super crisp and caramelized. Once they’re finished (about 10 minutes), combine with the onions and it’s almost game-time!

Use an egg slicer or slice your eggs manually and add the sliced eggs to the mixture of fried onions and mushrooms. In a separate cup, combine 1 tB. of mayonnaise with 1 tsp. of dijon mustard and a dash of apple cider vinegar. The vinegar will brighten your egg salad with all of the rich, caramelized flavors. Mix your dressing, combine with the eggs and caramelized veggies and toss until completely incorporated. I didn’t add seasoning to the dressing since both the onions and mushrooms are heavily seasoned so I didn’t want to overpower the egg salad. Once you have over-seasoned you are F*ed, so if this isn’t salty enough for you, you can always salt later.

This is a really hearty dish. You could make a delicious sandwich out of it (the addition of bacon on your sandwich would be AMAZING!), stuff it into a lettuce wrap or do the absurdly weird thing I did at 11p.m. last night when I was making egg salad tacos using Vegan cheddar cheese because that’s just what I do sometimes. It would also be so yummy enjoyed with my Dill-icious Cucumber Salad because the briny, crunchy cucumbers would be a beautiful counterpart to this rich egg salad. Whatever you do, DON’T GO TO BAGEL BOSS – just make it at home and enjoy with your family 🙂

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