I like to serve this Hold-the-Mayo Egg Salad, alongside Mock Chopped Liver, as an appetizer for Friday night Shabbat dinner. Everyone loves to spread both of these salads on thick slices of challah bread. My family prefers the lighter taste of this egg onion salad to that of egg salads made with mayonnaise.
Ingredients:
- 8 eggs, hard-boiled
- 2 tablespoons oil
- 1 onion, chopped finely
- 1/2-1 teaspoon salt
- 1 teaspoon mustard (optional)
- paprika (optional)
Preparation:
1. Peel and chop eggs.
2. Heat oil in a skillet. Saute onion until soft and translucent.
3. In a bowl, mix the eggs, onions and salt. If you prefer a tangy flavor, add mustard.
4. Refrigerate in an airtight container.
SERVING SUGGESTIONS: To serve, transfer salad to a nice bowl and sprinkle lightly with paprika.
2. Heat oil in a skillet. Saute onion until soft and translucent.
3. In a bowl, mix the eggs, onions and salt. If you prefer a tangy flavor, add mustard.
4. Refrigerate in an airtight container.
SERVING SUGGESTIONS: To serve, transfer salad to a nice bowl and sprinkle lightly with paprika.
