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Mar 17, 2013 07:44 AM

Egg and Onion

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!

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    1. re: MartyB

      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

        On Pesach you couldn't add mustard anyway

        1. re: zsero

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

          1. re: 4greatkds

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

            1. re: GilaB

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

      8 Replies
      1. re: cappucino

        Am I correct that this was served for Passover?

        1. re: DaisyM

          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

            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

              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

              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

                  I assume they use raw onions not sauteed.

                  1. re: MartyB

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