Egg and onion

Name: Egg and onion
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 5 eggs; 2-3 tbsp finely diced white onion ((approx. ½ a small onion) You may need more or less depending on the strength of your onion!); 2 tbsp mayonnaise; salt and pepper to taste

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Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 20 minutes

Servings: 4

egg onions

Ingredients

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5 eggs2-3 tbsp finely diced white onion ((approx. ½ a small onion) You may need more or less depending on the strength of your onion!)2 tbsp mayonnaisesalt and pepper to taste

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Instructions

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Step 1

Place the eggs into a pan of water. Bring to the boil and simmer for 9 minutes. If you haven't already finely chopped your onion, this is a good time to do it.

Step 2

After 9 minutes, Immediately remove the eggs from the heat, drain, and plunge into ice-cold water. The eggs need to be rapidly cooled to prevent the yolks from developing a greyish colour.

Step 3

Once the eggs are cool, peel off the shells and discard. You may need to rinse off any small fragments of shell and then pat the eggs dry with kitchen paper.

Step 4

Place the peeled eggs in a bowl and use a fork to mash/chop/squash the eggs into small bits.

Step 5

Add the finely chopped onion, mayonnaise and salt and pepper and mix well. Taste and adjust the seasoning if required.

Step 6

Serve straightaway, or else cover and refrigerate until ready to eat. Egg and onion will keep for 1-2 days in the fridge in a closed container. Enjoy!