Ingredients

makes 3 cups

　　5 large eggs

　　1/4 pound string beans, ends trimmed, cut into 1-inch pieces

　　1 tablespoon unsalted butter

　　1 red onion, cut into 1/4-inch dice (1 cup)

　　3/4 cup toasted walnuts

　　1 tablespoon soy sauce

　　2 tablespoons mayonnaise

　　1 tablespoon olive oil

　　2 tablespoons finely chopped chives

　　Coarse salt and freshly ground pepper

　　Bread or crackers, for serving

　　

Step 1

Fill a large bowl with ice and water; set aside. Place the eggs in a medium saucepan with enough water to cover by 2 inches. Place over high heat; bring to a boil. Turn off heat; cover. Let stand for 12 minutes. Transfer the eggs to the ice-water bath to stop cooking. When the eggs are cool, peel them under cold running water, cut into quarters, and set aside. Let the cooking water return to a boil; blanch the string beans for 2 to 3 minutes. Transfer to the ice-water bath to stop the cooking.

　　

Step 2

Melt the butter in a medium sauté pan over medium heat. Add the onion; cook until caramelized, 8 to 10 minutes. Remove from heat; cool to room temperature.

　　

Step 3

Combine the eggs, beans, walnuts, soy sauce, mayonnaise, and oil in the bowl of a food processor. Pulse until finely chopped but not pureed. Stir in the sautéed onion and chives; season with salt and pepper. Serve at room temperature with bread or crackers.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.