Chopped Eggs and Onions

Preparation info
  • Yield:

    4 to 6

    • Difficulty


Appears in
Jewish Holiday Cooking

By Jayne Cohen

Published 2008

  • About

My grandmother’s chopped eggs and onions got their flavor boost from griebenes, the cracklings of fat and skin that are a by-product of making schmaltz, poultry fat. I add well-browned onions and their oil for the same effect.

For Passover, serve on soft lettuce leaves, or for a gussied-up presentation, in radicchio or alternating pale green and red Belgian endive leaves. Or pack into small custard cups or cleaned tuna cans and invert onto frilly greens.