Ramp up a classic! Egg salad can seem ordinary, but this recipe brings it to a whole new level. Make your own mayonnaise or purchase a high quality one, it will make a difference. Creamy and full of flavor on top of a good crunchy bread, this egg salad will make your day.

Photos by Harry Katz

Recipe Courtesy of Olio Restaruant in St. Louis


2 tablespoons canola oil
2 pounds yellow onions, peeled and slivered
7 large eggs
2 tablespoons homemade mayonnaise, plus more to taste (or your favorite store-bought)
White pepper
Chopped fresh chives, for garnish
Lemon zest, for garnish
Sliced bread

Photos by Harry Katz


1. In a heavy pot, heat oil until shimmery on low heat. Add onions, and cook slowly
until soft but not yet beginning to turn color, stirring occasionally, about 45 minutes.
Cover and chill until firm.

2. Cover eggs with cold, salted water in a large uncovered pot. Bring to a rapid boil.
Turn off heat, and cover the pot. Wait 10 minutes, then drain. When cool enough to
handle, peel the eggs. Cover and chill.

3. Weigh equal amounts of egg and onion (there will likely be extra onion for another
purpose). Put eggs and onions through the small holes of a meat grinder into a bowl.

4. Stir in mayonnaise, just enough to bind the mixture. Season generously with salt and
white pepper. Taste and adjust seasoning. Chill until ready to serve.

5. To serve Olio-style, mound about 3 tablespoons egg salad on 3 thick slices of good
bread, and garnish with chives and lemon zest.

Makes 2 to 4 servings.

Article originally published in the June 2016 issue of Missouri Life.