Herbed Egg Salad with Pickled Red Onion

Ingredients

• 3 tablespoons finely chopped red onion
• 2 tablespoons Champagne or white wine vinegar
• Kosher salt and ground black pepper
• 12 large eggs
• 1/4 teaspoon ground turmeric
• 1/4 cup finely chopped fresh tarragon
• 3 tablespoons finely chopped fresh chives
• 3 tablespoons finely chopped fresh flat-leaf parsley
• Lemon wedges, to serve
• Flaky salt (such as Maldon Sea Salt Flakes)

Instructions

1. 1. Stir onion with vinegar and salt. Steam eggs for 9 minutes and cool in ice water.
2. 2. Chop nine eggs; separate the remaining three yolks and add their chopped whites to the eggs. Season with salt and pepper.
3. 3. Drain onion over the yolks, mash yolks with vinegar, and whisk in turmeric.
4. 4. Fold tarragon, chives, parsley, and yolk mixture into eggs. Top with pickled onion and serve with lemon wedges and flaky salt.