Mom's Egg Salad

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.