Chopped Egg and Onion

Name: Chopped Egg and Onion
Cuisine: Israeli
Ingredients: 1 bunch spring onions, trimmed, plus 4 inches of the green; 8 hard-boiled large eggs, drenched in cold water, then shelled and halved; 8 hard-boiled large eggs, drenched in cold water, then shelled and halved; 175 g (6 oz) soft margarine or rendered chicken fat; 175 g (6 oz) soft margarine or rendered chicken fat; ½ teaspoon sea salt; 10 grinds black pepper; crackers or challah for serving; crackers or challah for serving

Preparation info

Makes
6
servings as a starter, 15 as a spread

Difficulty
Easy

Appears in

Mother and Daughter Jewish Cooking

By Evelyn Rose and Judi Rose

Published 2000

About

A scoop of this pâté teamed with one of chopped liver and served with fingers of fresh challah makes an elegant starter. Note: for a dairy meal, soft butter can be used instead of the other fats.

Ingredients

1 bunch spring onions, trimmed, plus 4 inches of the green
8 hard-boiled large eggs, drenched in cold wa

Asia
Israel
Starter

Method

Put the spring onions into the bowl of the food processor and pulse for 3 seconds until roughly chopped. Add all the remaining ingredients and pulse for a further 5 seconds, just short of a smooth pâté texture. Turn into a small gratin dish, smooth the top level and mark with a pattern using the blade of a knife. Cover with aluminium foil and chill for at least 1 hour before serving.