I can’t remember where I first ate Chopped Eggs and Onions. It could have been at a hotel in the Catskills or at an older relative’s house. All I know is that I loved it. It’s completely different from Egg Salad. There’s no celery and no mayonnaise. In the old days, I’m sure people chopped the eggs by hand; but I prefer pulsing the eggs and caramelized onions in my processor. To me, it’s all about the onions! The mix is done in a few seconds.
I scrape the eggs on to a platter and surround them with sliced celery, endive leaves and chips. You need a vegetable that can act as a scoop. You can also serve the eggs as an appetizer by placing a scoop of Chopped Eggs and Onions in a lettuce or radicchio leaf and putting it on a plate. Have some crackers and sliced vegetables on the table and you’re done. It’s a blast from the past; but I still love it.
For another old world egg recipe, try my Riced Egg Mold.
Prep time: 20 minutes