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Herbed Egg Salad with Pickled Red Onion
This egg salad, inspired by a recipe from “In My Kitchen” by Deborah Madison, is made without mayonnaise. Instead, three of the 12 cooked egg yolks are mashed to a paste with onion-infused vinegar, then mixed into coarsely chopped eggs to lightly bind the salad. The flavors are fresh and bright, and the salad is especially delicious served with rustic dark bread.
tablespoons finely chopped red onion
tablespoons Champagne or white wine vinegar
01In a small bowl, stir together the onion, vinegar and ½ teaspoon salt; set aside. Fill a large Dutch oven with about 1 inch of water. Place a folding steamer basket in the pot, cover and bring to a boil over medium-high. Add the eggs, cover and steam for 9 minutes. Meanwhile, fill a medium bowl with ice water.
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