Ben Poremba likes to remind people that Olio’s “Famous” egg salad did not start out as such. In fact, he had to coax people into trying it by sending it out for free, knowing fully well that once they tasted it, they would be hooked. Fast-forward 13 years, and Olio’s Famous Egg salad is now one of St. Louis’ most beloved dishes—a beautiful homage to his grandmother, Frieda, who used to serve it to him when he was a boy.
Ingredients:
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- 2 tablespoons canola oil
- 2 pounds yellow onions, peeled and slivered
- 7 large eggs
- 2 tablespoons homemade mayonnaise plus more to taste
- Salt
- White pepper
- Chopped fresh chives, for garnish
- Lemon zest, for garnish
Directions:
- 1.) In a heavy pot, heat oil until shimmery on low heat. Add onions and cook slowly until soft but not yet beginning to turn color, stirring occasionally, about 45 minutes. Remove from heat, cover and chill until firm.
- 2.) Cover eggs with cold, salted water in a large uncovered pot. Bring to a rapid boil. Turn off heat and cover the pot. Wait 10 minutes, then drain. When cool enough to handle, peel the eggs. Cover and chill.
- 3.) Weigh equal amounts of egg and onion (there will likely be extra onion). Put eggs and onions through the small holes of a meat grinder into a bowl.
- 4.) Stir in mayonnaise, just enough to bind the mixture. Season generously with salt and white pepper. Taste and adjust seasoning. Chill until ready to serve.
- 5.) To serve, mound about 3 tablespoons egg salad on three thick slices of good bread; garnish with chives and lemon zest.
