Curried Egg Salad With Caramelized Onions - cooking recipe

Ingredients

2 tablespoons vegetable oil
1 1/2 lge onions, thinly sliced
1/2 teaspoon salt, plus more to taste
3/4 teaspoon sugar
3/4 teaspoon fresh ground black pepper
8 hard-cooked eggs, peeled
1/3 red onion, diced (optional)
3/4 medium red bell peppers (we used both) or 3/4 medium orange bell pepper, seeded and finely diced (we used both)
1 cup mayonnaise
3 tablespoons minced cilantro or 3 tablespoons flat leaf parsley
1 small green serrano chili, seeded and minced
1 -2 teaspoon hot Madras curry powder (use less, we used much less)
2 teaspoons prepared mustard
4 cups spinach leaves, loosely packed

Preparation

Caramelize the onion: heat the oil in a medium skillet over medium heat.
Add the sliced onion and salt and saute for 3 to 5 minutes, until the onion becomes translucent.
Add the sugar and black pepper and cook until the onion is golden brown.
Divide the onions.
Set aside until the rest of the salad is ready.
In a large bowl, mash the boiled eggs with a fork.
Add 1/2 the caramelized onions diced and bell pepper and mix well.
(Optional) add the 1/3 diced onion.
In a separate bowl, combine the mayonnaise, cilantro or parsley, chili, curry powder, and salt to taste.
Mix well.
Add the mustard and mix well until combined.
Add the dressing to the eggs and mix.
Divide the spinach leaves among 8 plates.
Heap the egg salad evenly onto each plate.
Top with the caramelized onions and serve.