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Jewish Recipes --> Recipes --> Breakfast --> Eggs

Chopped Eggs and Onions (p. 4)
Recipe Ingredients:
  • 4 hard-cooked eggs, peeled
  • 1 very small onion, finely chopped (about 1/3 C.)
  • 1 rounded tablespoon Schmaltz (p. 9)
  • Salt and freshly ground black pepper

Jewish Home Cooking - Yiddish Recipes Recipes
Jewish Home Cooking Yiddish Recipes Revisited

Serves 2

(excerpted from the introduction): The usual name for this egg salad is deceptive. Much of its appeal comes from the
unmentioned ingredient, schmaltz. You must have good schmaltz to elevate what would otherwise be an ordinary egg salad. Even better, if you add some griebenes (chicken cracklings, see page 10) it becomes divine and very dangerous stuff that you won't be able to stop eating. . .


Place the whole eggs and chopped onion on a board or in a chopping bowl. Chop the eggs and onions together until the eggs are the desired consistency. If you have been using a chopping board, transfer the mixture to a bowl.

Add the schmaltz, and season with salt and freshly ground black pepper. With a fork, gently combine with the egg mixture, being careful not to mash the eggs too much.

Serve at room temperature. The salad can be refrigerated, tightly covered, for 1 day, but should be eaten at room temperature.
 
 
Cooking Tips:  

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods