Chopped eggs and onions
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Hard-boiled eggs | |
| ¾ | cup | Chopped onions |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | White pepper |
| 3 | tablespoons | Rendered chicken fat |
Directions
Chop the eggs and onions together until very fine. Blend in the salt, pepper and fat. Chill. Arrange on lettuce leaves. Serves 6 as an appetizer or 12 as a spread. Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam Books, Inc.
(c) 1958 Recipe formatted for MasterCo Recipe By : Jennie Grossinger - "The Art Of Jewish
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