Kibbutz Style Chopped Egg & Onion

An Israeli twist on an Ashkenazi Friday night classic. Instead of the traditional schmaltz (chicken fat) or margarine, we use rich and creamy avocados. Like chopped liver and chopped herring, it was traditionally made with a hackmesser and hackbrettle, a wooden-handled chopper and cutting board (I still have my grandmother’s) but nowadays a few pulses in the food processor does the job in seconds. Eggs are a good source of protein, choline, and folate for heart and brain health.