Eggs Au Gratin

As much as I love making cookies and cakes from Mom's recipes, sometimes I seek out a savory recipe. In thumbing through Mom's recipe box, I came across this interesting recipe. Hard-boiled eggs were a staple of many meals in childhood and are still part of many meals now. 

This recipe is similar to and tastes a bit like Eggs Newport. The use of sautéd onions, instead of dried minced onions, may add an extra step, but give the Eggs Au Gratin a good oniony flavor. This dish could be served as a main dish or as a side dish to accompany almost anything. And the recipe could easily be increased or decreased in size.

Eggs Au Gratin 

• 2 large onions, thin sliced
• 2 Tbsp. butter
• 6 hard cooked eggs, sliced
• 3/4 cup mayo
• 1/4 cup milk
• 3 Tbsp. grated Parmesan
• 1 tsp. prepared mustard
• 1/4 tsp. salt
• 1/8 tsp. pepper

In a large skillet, sauté onions in butter. Layer the onion and egg in a baking dish. Stir together the last six ingredients; spread over the top. Broil for 3 minutes or until brown and bubbly. Enjoy!