We are like every other Jewish home, always looking for a new or interesting forshpeis. Just recently, we remembered eggs and onion, which is basically chopped liver without the liver. You put together some sieved, chopped, or mashed hardboiled egg (however your mom did it), with some raw chopped onion, and some schmaltz to bind the whole.
Eggs and onion doesn’t need anything else except for a bit of salt and pepper and is delicious on anything you can name, but is especially good on quality challah bread. I wouldn’t say this Jewish egg salad is a less expensive alternative to chopped liver, but a star in its own right. Sometimes we just crave eggs and onion, and the flavor is actually cleaner than that of chopped liver, and lighter somehow.
Eggs and Onion
Yield: for 5 as an appetizer
- 5 hardboiled eggs, shelled
- 2 tablespoons minced onion
- 2-3 tablespoons schmaltz, room temperature
- Salt and fresh ground pepper to taste
- Grate eggs or finely chop in food processor using on/off pulses.
- Gently mix in schmaltz and chopped onion with spoon until just moistened
- Season with salt and pepper to taste
- Serve with bread, matzah, crackers, or crudités