Chopped Eggs And Onions

Recipe Ingredients

8		Hard-boiled eggs
3/4 cup	46g / 1.6oz	Chopped onions
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	White pepper
3 tablespoons	45ml	Rendered chicken fat

Recipe Instructions

Chop the eggs and onions together until very fine. Blend in the salt, pepper and fat. Chill. Arrange on lettuce leaves. Serves 6 as an appetizer or 12 as a spread.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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