For Caramelized Onion

1. Heat a large saute pan over medium heat.
2. Cut onion in half, and then slice each half thinly into strips.
3. Add butter to the saute pan and allow to melt and start to simmer.
4. Add in sliced onions and caramelize, stirring occasionally, until golden brown. Once caramelized, set aside to cool.

For Potato Salad

1. Steam potatoes in a large pot, or steamer basket, partially filled with water. Steam about 20 minutes, or until fork tender.
2. Remove from stove and place in a large bowl with cold water. Let rest.
3. While potatoes are steaming, in a small bowl, whisk together mustard, apple cider vinegar, honey, chives, olive oil, and salt and pepper to taste. Set aside.
4. With the same pot, and steamer basket, fill the pot again with water, just to the bottom edge of the steamer basket. If you don’t have a steamer basket, fill the pot with 1/2 inch of water. Bring the pot to a boil, and gently add in the room temperature eggs. Steam for 7-8 minute for a soft boiled egg.
5. Remove from pot and immediately place in bowl filled with ice and water to stop the cooking process.
6. Now that the potatoes are cooled, using a small paring knife, cut them in half and add them into a large mixing bowl.
7. When all potatoes are halved, pour the mustard dressing over the top of the potatoes and gently stir to combine.
8. Add in Sabra Caramelized Onion and Paprika Hummus and stir to combine.
9. Top with cooled caramelized onion.
10. To serve immediately, crack eggs and remove peel. Gently cut each egg in half and place on potato salad. The yolks will create an added boost to the potato salad dressing.
11. To serve later, cover the potato salad, and chill. Crack eggs and remove peel just prior to serving.