Egg Salad Without Mayo

By Leite's Culinaria

Ingredients

1/4 cup extra-virgin olive oil (plus more as needed)
6 medium garlic cloves (finely chopped)
1 large white onion (sliced)
8 large eggs (hard boiled and peeled)
Sea salt and freshly ground black pepper
Sliced bread, endive spears, crackers, or lettuce leaves (for serving)

Prep Time10mins
Cook Time35mins
Servings4

Instructions

Heat the oil In a large skillet set over medium-low heat until it's shimmering. Add the garlic and onions, stir to coat with the oil, and then cover. Cook, stirring often, until the garlic and onion are very soft, about 30 to 40 minutes.â TESTER TIP: Keep a close eye on the pan, as the garlic may burn. The moment you see any scorching, tipple in a bit of water, which will cool the pan and prevent burning.

Remove the skillet from the heat. Use the back of a fork to mash the garlic and onion until soft and jammy.

Push the onions and garlic to one side and, using the same fork, mash the eggs into a chunky (or smoothâit's up to you) spread.

Stir the garlic-onion jam into the eggs and season generously with salt and pepper to taste.

Serve the egg salad on toasted bread as a sandwich or with endive, crackers, or lettuce leaves as an hors d'oeuvre.