Chopped eggs and onions

Yield: 1 servings

Measure Ingredient
8 Hard-boiled eggs
¾ cup Chopped onions
1 teaspoon Salt
¼ teaspoon White pepper
3 tablespoons Rendered chicken fat

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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