Altschul Recipe Database: Egg Salad
Recipe: Egg Salad
This is a Entree Dish.
Full Recipe: Jewish Cooking page 98
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8-10 eggs 6-8 spring onions (scallions) and/or 1 yellow onion, very finely chopped 4-6 tbsp mayonnaise or schmaltz Dijon mustard, to taste (~2 tbsp) 1 tbsp chopped fresh parsley salt & pepper to taste
Put the eggs in a large pan and cover with cold water. Bring the water to a boil, then reduce heat and simmer for 10 minutes.
Hold the eggs under cold running water, then remove the shells, dry the eggs, and chop roughly.
Place the chopped eggs in a large bowl, add the onions, season generously with salt and pepper, and mix well. Add enough mayonnaise or schmaltz to bind the mixture together. Stir in the mustard and parsley.
Chill before serving. Goes very well on wheat or rye bread, lightly toasted!