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Egg Salad with Onions and Mushrooms

Updated June 20, 2016
This image courtesy of Joseph DeLeo

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.

Serves6

Cooking MethodSauteeing

CostInexpensive

Easy

Make Ahead RecipeYes

Kid FriendlyYes

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

Ingredients

  • 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

Instructions

  1. 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.

  2. 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.

  3. 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.

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