We like to mound this salad in the middle of an attractive plate or bowl and surround it with Belgian endive in a flower petal pattern. It makes a lovely keto-friendly appetizer.
- 1/4 cup extra virgin olive oil, plus more as needed
- 6 garlic cloves, peeled and finely chopped
- 1 large white onion, peeled and diced
- 8 large hard-cooked eggs, peeled
- Sea salt and freshly ground black pepper
- Sliced bread, endive or treviso spears, crackers, or lettuce leaves, for serving
In a large skillet set over medium-low heat, heat the oil until it’s shimmering. Add the garlic and onions, stir to coat with the oil, and then cover. Cook, stirring now and then, until the garlic and onion are very soft, about 30 minutes. It may be necessary to reduce the heat slightly to keep them from scorching and to add a touch of olive oil if anything starts sticking to the skillet.
Remove the skillet from the heat. Use the back of a fork to mash the warm garlic and onion until the mixture is a soft, jam-like consistency. Push the onions and garlic to the side and use the back of the same fork to mash the eggs into a soft spread. Incorporate the mushy garlic-onion paste into the eggs and stir until fully incorporated. Season generously with salt and pepper.
Serve the egg salad on toasted bread as a sandwich or with endive, crackers, or lettuce leaves as an hors d’oeuvre.
Serves 4 — Recipe adapted from Straight Up Tasty by Adam Richman (Clarkson Potter, 2015)