Egg And Onion Recipe

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.

Prep Time 10 mins
Cook Time 15 mins
Calories 148.7 kcal
Protein 16g
Rating 0.0 (1 Reviews)
Egg And Onion 18

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Egg And Onion

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How to Make Egg And Onion

  1. 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.
  2. Once cool enough to handle, peel and halve the eggs lengthwise.
  3. Finely chop 4 scallions (about 1 cup). Alternatively, pulse in a food processor for 3 seconds.
  4. 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.
  5. Gently fold in the chopped scallions.
  6. Arrange the egg halves in a serving dish. Spoon the onion mixture generously over the eggs.
  7. Chill for at least 30 minutes before serving to allow flavors to meld.
  8. Serve with challah, matzah, a fresh salad, or your favorite accompaniments.

Nutrition Information (Approximate per serving)

Sodium

14 g

Sugar

2g

Fat

15g

Carbs

0g