HOME > Chowhound > Kosher >

Egg and Onion

d
DaisyM Mar 17, 2013 07:44 AM

When I was a child one of my favorite things about Passover was having egg and onion. We got it at our local deli. I remember it as being similar to egg salad, but I don't believe there was mayonaise in it. Does anyone remember this and how to make it? I haven't seen it (or tasted it) in years. Thank you!

  1. Click to Upload a photo (10 MB limit)
Delete
  1. m
    MartyB RE: DaisyM Mar 17, 2013 07:48 AM

    http://kosherfood.about.com/od/kosher...

    5 Replies
    1. re: MartyB
      m
      MartyB RE: MartyB Mar 17, 2013 10:27 AM

      I looked at the recipe above more closely and noticed that they saute the onions, I personally just chop the onions and eggs with the little oil and add salt and paprika. I don't add the mustard.

      1. re: MartyB
        z
        zsero RE: MartyB Mar 18, 2013 05:58 AM

        On Pesach you couldn't add mustard anyway

        1. re: zsero
          4
          4greatkds RE: zsero Mar 18, 2013 06:20 AM

          Kosher for Passover mustard is sold , just not very good.

          1. re: 4greatkds
            g
            GilaB RE: 4greatkds Mar 18, 2013 06:41 AM

            Kosher for Passover 'mustard' = horseradish with yellow food coloring.

            1. re: GilaB
              z
              zsero RE: GilaB Mar 18, 2013 11:59 AM

              Exactly. Mustard is by definition not KLP (for Ashkenazim); what's sold as KLP isn't mustard, which is why it isn't very good.

    2. c
      cappucino RE: DaisyM Mar 17, 2013 02:21 PM

      Schmaltz--chicken fat. Also, possibly sauteeing the onions. But the chicken fat is it.

      8 Replies
      1. re: cappucino
        d
        DaisyM RE: cappucino Mar 17, 2013 03:09 PM

        Am I correct that this was served for Passover?

        1. re: DaisyM
          g
          GilaB RE: DaisyM Mar 17, 2013 04:27 PM

          I grew up with it year-round, although only occasionally. If you grew up in a home that mostly ate 'Jewish food' on Jewish holidays, you may have associated it with a holiday for that reason.

          We always had it with sauteed onions. Lots of them. Probably equal to about 1/4-1/3 the volume of the mashed eggs.

          1. re: DaisyM
            c
            cappucino RE: DaisyM Mar 17, 2013 04:43 PM

            Although we ate it all year round, the Pesach version was made with schmaltz. My guess is that this was because the oil we used on Pesach was different. As was the mayo. Not as good. Hence the Schmaltz and the potent memory you have. There is a reason for eating egg and onion on Shabbos each week, but I don't remember what it is.

            1. re: cappucino
              d
              DaisyM RE: cappucino Mar 18, 2013 03:48 AM

              It is funny because my Dad would go to the deli every Sunday for smoked fish and bagels. But I only remember having the egg and onion on Passover. I just remember thinking it was the best "egg salad" in the world.

            2. re: DaisyM
              z
              zsero RE: DaisyM Mar 18, 2013 06:02 AM

              In the kind of very traditional chassidishe homes where the Shabbos menu is fixed and invariable, ei-mit-tzibele is served every Shabbos at lunch, right after the fish, and possibly together with chopped liver. Some make it right at the table.

              1. re: zsero
                d
                DaisyM RE: zsero Mar 18, 2013 10:26 AM

                Thank you for telling me!

                1. re: zsero
                  m
                  MartyB RE: zsero Mar 18, 2013 10:39 AM

                  I assume they use raw onions not sauteed.

                  1. re: MartyB
                    z
                    zsero RE: MartyB Mar 18, 2013 12:00 PM

                    That's right. Raw onion, chopped right at the table, immediately before eating, so it's not considered grinding, which is forbidden on Shabbos.

            Show Hidden Posts