Chopped egg and onion

Chopped egg and onion was a mainstay of Shabbat dinners for Adam when he was a child. He says it’s the combination of cooked and raw onions that made this dish special.

Chopped egg and onion

• 4 large eggs
• 1 onion, finely chopped
• 1 Tb butter

1. Hard boil the eggs. Peel and chop finely.
2. Fry half the onion in the butter until just golden.
3. Pour fried onion and butter onto the chopped eggs.
4. Mix in the raw onion and season with salt and pepper.
5. Mash the mixture with a fork or potato masher to get the desired texture, adding more butter if needed.

Tags: chicken, dairy-free, dill, East European food, Jewish food