Egg Salad with Roasted Onion

Servings: 2 | Serving size: about 2 cups salad

Cooking Time: 30 Minutes (does not include chilling time)

This recipe can easily be multiplied and keeps well in the refrigerator for about 3 days.

Preheat the oven to 325°F.

Spray a large skillet (one with a lid) with oil. Place the onion in the pan and cover. Place the pan in the oven and roast for about 20 minutes. Turn the onion over and place the pan back in the oven. Roast for another 15 to 20 minutes. Remove, cool and then place the onion in the refrigerator.

Place the water in a large stock pot over high heat.

When the water boils, add the eggs in their shells. Let the eggs boil for 3 minutes. Remove the pan from the heat and let the eggs stand in the hot water for 12 minutes. After 12 minutes, run cold water over the eggs until they are cool enough to touch, then place the eggs in the refrigerator to cool.

After the eggs are cool, peel them and place in a bowl. Using a fork, break up the eggs into small pieces.

Take the onion out of the refrigerator and chop coarsely. Add to the eggs, along with the parsley, green onion, mayonnaise, salt and pepper. Mix well.

Place the salad in the refrigerator and chill until ready to serve.