On a recent trip to St. Louis, we had an amazing lunch at a restaurant called Olio. One of their standout dishes was called simply Famous Egg Salad. This egg salad was not on the table at the Sunday church social when we were growing up; it’s a more luxurious version, and this has everything to do with technique and the addition of a surprising amount of slow-cooked mild onion.

Serves 4–8 or more if you serve as canapes 

2 tablespoons grapeseed oil 

1 1⁄2 pounds white onions, peeled and sliced (approximately 3 medium onions)

7 large eggs (at least a week old) 

2 tablespoons Duke’s mayonnaise 

1⁄2 teaspoon Dijon mustard Kosher salt to taste

Fresh ground white pepper to taste Fresh-baked rye bread (we like SISU rye bread) 

2-ounce jar trout roe, original or smoked

1 tablespoon chopped fresh tarragon 

Zest of 1 lemon 

Place oil in a heavy-bottomed pan set over low heat. Heat oil until it is warm and shimmery. Add onions and cook slowly for approximately 40 minutes, until soft and translucent (we are not looking to caramelize). Remove from heat and set aside until cooled. Refrigerate the onions until they become firm.

Place eggs in a large pot and cover with cold salted water and lid. Bring water to a rapid boil. Turn off heat. Wait 10 minutes, then drain. Run cold water over the eggs for 30 seconds. Set aside until cool enough to handle, then peel the eggs.

Cover and chill completely.

Weigh out equal amounts of egg and onion.

There might be a little onion left over. Put eggs and onions into a food processor fitted with the blade. Pulse the eggs and onions three times. Remove the lid and scrape down the sides. Replace lid and pulse three more times. Empty egg mixture into a bowl.

Stir in the Duke’s mayonnaise and Dijon mustard. Season with kosher salt and fresh ground white pepper. Taste and adjust seasoning. Chill salad until ready to serve.

To serve, scoop the egg salad onto lightly toasted rye bread, top with smoked trout roe and garnish with chopped tarragon and lemon zest.