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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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KOSHER PASSOVER RECIPES |
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CHOPPED EGGS AND ONIONS
Parve. Yield: 4-6 servings
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INGREDIENTS: |
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- 3-4 tbsp excellent-quality olive oil or
avocado oil
- ½ cup thinly sliced onions, plus ½ cup
finely chopped onions
- Salt and freshly ground black pepper to taste
- 6 hard-boiled large eggs, peeled and cut into
eighths
- Olive Oil Schmaltz, as needed (Optional)
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INSTRUCTIONS: |
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- Heat 3 tbsp of oil in a medium skillet, and add the sliced
onions. Sauté over medium heat, stirring occasionally, until rich
golden-brown. Salt and pepper lightly and remove from the heat to
cool.
- Scrape the sautéed onion and all the oil in the skillet into a
wooden bowl and chop coarsely. Add the eggs and raw chopped onion
and continue to chop until the mixture is well blended but not
pasty. Mix in salt and lots of freshly ground pepper as you chop,
or blend in the seasonings afterward with a fork. The mixture
should hold together loosely; you will probably need to add some
of the schmaltz or a bit more oil. Chill well, but remove from the
refrigerator at least 15 minutes before serving.
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Source: The Gefilte Variations by Jayne Cohen |
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KOSHER DELIGHT MAGAZINE
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