Pickled onions give this egg salad recipe a unique tangy flavour. It's delicious in sandwiches or try adding it to a chicken schnitzel sub for a great lunch idea.
Ingredients
½ red onion, finely chopped
3 tablespoons white vinegar
6 extra-large eggs (approx. 59g each)
2 tablespoons chopped parsley
2 tablespoons aioli
Salt and pepper to taste
Method
Mix together red onion and vinegar. Set aside to pickle for at least 30 minutes
Grease a shallow baking dish (4-cup capacity) that fits inside a large deep pan with a lid. Crack eggs into baking dish so that eggs are in a single layer. Place inside pan. Fill pan with enough water to come 1cm up the sides
Cover with lid and cook over medium-high heat for 6-7 minutes. Turn off heat and let stand for 2-3 minutes with the lid on
Transfer eggs to a chopping board. Coarsely chop with a sharp knife. Transfer to a bowl. Cover and refrigerate
Combine chopped egg, aioli, parsley and the pickled red onion. Season to taste with salt and pepper.
Tips & Hints
Alternatively, use the traditional method for making hard boiled eggs:
Half fill a saucepan with cold water and gently lower the eggs into pan. Heat over medium heat. Once the water reaches a simmer, start the timer for 8 minutes. Use a slotted spoon to remove the eggs from the water. Cool eggs by running them under cold water for 30-60 seconds or placing them in a bowl of iced water.
Use any store-bought pickled onions.
Egg salad can be made in advance. Store in a sealed container in the refrigerator for up to 2 days.
