Egg salad with onion

Egg and onion is a steadfast duo, to which spring onion adds piquancy. Excellent as a topping on toasted sourdough.

Serves 4-6
1 onion, finely sliced
1 tbsp olive oil, for frying
6 large hardboiled eggs, peeled and grated
2 spring onions, pale green and white bits, chopped
1 tbsp mayonnaise
A few gribenes (optional)
Salt and black pepper
1 bunch watercress and black olives, to garnish

1 Gently fry the sliced onion in the oil until soft and just starting to turn golden. Blitz the onion with a stick blender until smooth, then scrape into a bowl. Stir in the pureed onion, then the grated egg, mayonnaise and gribenes, if using, Season to taste. Spoon into a serving dish, cover with clingfilm and refrigerate for up to two days until needed. To serve, garnish with watercress and decorate with a few black olives.