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