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.
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
- 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
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
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