Egg Salad with Onions and Mushrooms

1. 1

   Heat 1 tablespoon of the corn oil and 1 tablespoon of the schmaltz in a large skillet, and saute the onions until nicely browned.

2. 2

   Remove to a bowl with a slotted spoon.

3. 3

   Add 1 teaspoon each of corn oil and schmaltz to the skillet, and brown mushrooms well.

4. 4

   Add to the bowl with the onions, and let cool.

5. 5

   Peel eggs, and mash them with a fork or potato masher in a large bowl.

6. 6

   (If you like a smoother version, as we do, mash the eggs in a blender or food processor.)

7. 7

   Add mayonnaise, 2 teaspoons of the schmaltz, and pepper, and mash in thoroughly (or blend in food processor).

8. 8

   In a large bowl, use a fork to toss egg mixture with onions and mushrooms.

9. 9

   Serve chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.