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
Chopped Eggs and Onions
By February 25, 2023Published:
- about 1 3/4 cups
- 3 tablespoons vegetable oil
- 1 large Spanish onion peeled, cored and thinly sliced
- 6 large eggs hard boiled and peeled
- electric food processor steel blade inserted
- medium skillet
- Slice onions thinly. Heat oil in skillet and add onions. Toss onions in oil with your tongs until all the slices are coated with oil. Resist the temptation to keep stirring the onions. Allow them to brown in the oil slowly before turning them. I like them to get a dark brown. When the onions are fully browned, let hem sit in the oil til the eggs are ready.
- Halve the boiled eggs and place them in the bowl of the processor. Spoon in the onions and any oil left in the skillet. Pulse 3-4 times. Be careful not to pulse to much or you'll get a paste. Scrape the eggs and onions into a serving dish. Serve warm or room temperature.