Brussels Sprouts Salad With Eggs and Onions Recipe — Eat This Not That

Ingredients

• For the onions: 1/2 tsp sugar
• 1/2 tsp salt
• 3/4 cup rice vinegar or white wine vinegar
• 2 cups boiling water
• 1 medium red onion
• halved and sliced 1/8-inch thick For the salad: 4 slices thick-cut bacon
• 1 1/4 lb Brussels sprouts
• outer leaves removed and stems trimmed
• 1/2 tsp kosher salt
• 1/4 tsp pepper
• 4 extra-large hard-cooked eggs
• grated