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