Egg Salad

Here's my favorite ingredient in another starring role…


But first, big thanks go out to The Kitchn for including my Cheesy Masa Cornbread in their Delicious Links and BlogEats for featuring my Semolina Crackers.

Mom's Egg Salad
Printable Recipe

¼ cup plus 2 tablespoon canola oil
1 large yellow onion, julienned
8 hard-cooked eggs
½ cup sliced green onions
Kosher salt
Freshly ground black pepper

Heat a large, heavy sauté pan over medium-low heat. Add ¼ cup of the oil and the onion and cook, stirring frequently, for 55 minutes to 1 hour, or until caramelized.* Let cool.

In a large bowl, mash the eggs with a fork or potato masher until the desired texture. Toss in the caramelized onions along with their oil, green onions, and remaining 2 tablespoons of oil. Season to taste with salt and pepper. Serve immediately.

Serves 4. This is my mother's version of Russian Jewish egg salad, but my baba, like any good Jewish grandmother, made it with chicken schmaltz and cracklings. Don't be shy with the black pepper—it really needs a generous quantity. Often used as a filling for baked Russian pastries called pirozhki.

*For information on making and using caramelized onions and everything you ever wanted to know about searing, plus dozens of fabulous searing recipes, look for my book Seared to Perfection in stores now.