Egg Salad with Onions and Mushrooms
Updated June 05, 2020 
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
Make Ahead RecipeYes
Kid FriendlyYes
OccasionBuffet
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
-
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
Share This Recipe
YOUR RECENTLY VIEWED RECIPES
Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!
Thanks for your comment. Don't forget to share!
gouchr 0236764
Oct 18, 2019
Mine is better!! First,, get 2 of the hotest kosher dill pickles you can find. Dice them,, let drain.. Saut unions shrooms together.. "HARD" boil (here I use jumbo) 13 eggs.. Slice quarter whites.. Mash yellows into a boil and add the drained pickles union/shrooms to yellows.. Then add 1 cup REAL mayo,,,,, then add same amount of salad dressing.. MIX.. Add to sliced quartered whites ,,,,,,,,,, Ground pepper only... Here I use jarred garlic, 2 tablespoons with a splash of the juice.. "FOLD" everything together and serve over toasted Texas toast on a bed of "green Leaf lettuce.. Some kind of chips (this is where the salt comes in) Chill a bottle of Zinfandel For the -) -) -) ..
Report Inappropriate Comment
Are you sure you would like to report this comment? It will be flagged for our moderators to take action.
Thank you for taking the time to improve the content on our site.
