Instructions: In large skillet, heat oil over medium-low heat. Add onions and cook, stirring occasionally, until golden, 20 to 30 minutes.

Meanwhile, place eggs in a medium saucepan and cover with cold water. Bring to a boil, reduce heat and simmer for 12 minutes. Drain and rinse eggs under cold running water. Refrigerate eggs, 30 minutes. Peel eggs; set aside 2 yolks for another use.

In a medium bowl, mash remaining eggs with a fork or potato masher. Add the onions, mayonnaise and mustard, and mix well. Stir in the olives and season with salt and pepper.

This recipe yields 4 servings.

Comments: Cooking onions slowly over low heat imparts a rich, sweet flavor. Theyre delicious when combined with hard-cooked eggs, mayonnaise and olives in this salad. Serve plain or as a sandwich filling for an out-of-the-ordinary picnic.

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