Thursday, June 02, 2005
EoMEoTE #7: Mom's Chopped Eggs and Onions
Chopped Eggs and Onions on Toast
There once was a meme for eggs on toast
That a South African gal did host.
Chopped onions and eggs,
Soon there'll just be dregs.
Now both poem and recipe I post.
This being the limerick edition of EoMEoTE (End of Month Eggs on Toast Extravangza), hosted by Jeanne of Cook Sister!, I have begun the post with a limerick.
Chopped eggs and onions is my family's version of egg salad. Mom's family served it instead of hard-boiled eggs dipped in salt water on Passover seders, but Gomps (Mom's Dad) liked it so much that I think of it as a year-round food. The raw onions give it a nice bite and you should definitely add generous amounts of salt and pepper. It's a great snack, breakfast, whatever! And, which I discovered because of this meme, delicious on toast!
This is Mom's recipe, taken from her cookbook, Gefilte Variations.
Chopped Eggs and Onions
3-4 tablespoons good Olive Oil
1 Onion, thinly sliced
Salt and Black Pepper
1 Onion, finely chopped
6 large hard-boiled Eggs, cut into eighths.
Heat Olive Oil in a skillet over high heat. Add sliced Onion and saute over medium heat, stirring occasionally, until golden. Salt and Pepper, then return from heat to cool.
Scrape Onion and Oil from skillet into a bowl. Chop coarsely. Add Eggs and raw Onion and continue to chop until mixture is well-blended, but still chunky. Add generous amounts of Salt and Black Pepper. If the mixture separates too easily, add more Oil. Chill well, removing it from fridge at least 15 mins. before serving. It's great on toasted Pain de Campagne (country bread) or scooped up onto endives or lettuce leaves.