Egg And Onion Receita

This incredibly easy and delicious Egg & Onion appetizer is a true taste of Ashkenazi tradition! Ready in under 20 minutes, this vibrant dish features perfectly hard-boiled eggs nestled in a refreshing, finely chopped onion salad. Serve with crusty challah, crisp matzah, or your favorite side for a simple yet unforgettable appetizer.

Preparo 10 min

Cozimento 15 min

Calorias 148.7 kcal

Proteína 16g

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Ingredientes para Egg And Onion

Scallion
6 large eggs
Margarine
1/2 teaspoon salt
1/4 teaspoon black pepper

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Como fazer Egg And Onion

Hard-boil 6 large eggs. Place eggs in a saucepan, cover with cold water by 1 inch, and bring to a rolling boil. Once boiling, remove from heat, cover, and let sit for 10 minutes. Immediately transfer eggs to an ice bath to stop cooking.
Once cool enough to handle, peel and halve the eggs lengthwise.
Finely chop 4 scallions (about 1 cup). Alternatively, pulse in a food processor for 3 seconds.
In a medium bowl, whisk together 1/4 cup mayonnaise, 2 tablespoons red wine vinegar, 1 tablespoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Gently fold in the chopped scallions.
Arrange the egg halves in a serving dish. Spoon the onion mixture generously over the eggs.
Chill for at least 30 minutes before serving to allow flavors to meld.
Serve with challah, matzah, a fresh salad, or your favorite accompaniments.