Egg Salad with Onions and Mushrooms
Though you probably think of egg salad as archetypally American, Jews have been eating a mix of chopped egg, onion, and schmaltz for centuries. If you don’t have schmaltz, use corn oil throughout, skipping the added schmaltz in step 3.
Make Ahead RecipeYes
OccasionBuffet, Family Get-together
Recipe CourseMain Course
Dietary ConsiderationGluten-free, Halal, Kosher, Lactose-free, Peanut Free, Soy Free, Tree Nut Free, Vegetarian
EquipmentBlender, Food Processor
MealBrunch, Dinner, Lunch
Taste and TextureCreamy, Rich, Savory
Type of DishDip/spread
- 1 tablespoon plus 1 teaspoon corn oil
- 2 tablespoons schmaltz
- 2 cups chopped onions
- 2 cups sliced mushrooms, thoroughly scrubbed and cut into ¾-inch slices
- 12 hard-boiled eggs
- ½ cup Hellmann’s mayonnaise
- ¼ teaspoon white pepper
Heat 1 tablespoon of the corn oil and 1 tablespoon of the schmaltz in a large skillet, and sauté the onions until nicely browned. Remove to a bowl with a slotted spoon.
Add 1 teaspoon each of corn oil and schmaltz to the skillet, and brown mushrooms well. Add to the bowl with the onions, and let cool.
Peel eggs, and mash them with a fork or potato masher in a large bowl. (If you like a smoother version, as we do, mash the eggs in a blender or food processor.) Add mayonnaise, 2 teaspoons of the schmaltz, and pepper, and mash in thoroughly (or blend in food processor). In a large bowl, use a fork to toss egg mixture with onions and mushrooms. Serve chilled.
1999 by Jack Lebewohl