Chopped Eggs And Onions Recipes

CHOPPED EGGS AND ONIONS

Chopped Eggs and Onions image

I remember my Dad making sandwiches for the family with this tasty treat. He always used pumpernickel bread. When I make it now, I use lowfat mayo, he used rendered chicken fat.

Provided by Happy Harry 2

Categories Lunch/Snacks

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

4 eggs, hard cooked
1/2 cup onion, chopped (I use red onions)
1 tomatoes, very thinly sliced
4 slices bread, lightly toasted
1/2 teaspoon sea salt (optional)
1/4 teaspoon black pepper, fresh ground
2 tablespoons low-fat mayonnaise (or just enough to hold mixture together)
1 fresh lemon, juice of (optional)

Steps:

Chop the onions and eggs together until almost able to spread, but leave some texture.
Add salt, pepper, mayo, and lemon. Blend.
Cover and chill.
Toast bread, slice tomato and assemble sandwiches.

Nutrition Facts : Calories 308.5, Fat 11.8, SaturatedFat 3.5, Cholesterol 423, Sodium 484.9, Carbohydrate 32.7, Fiber 2.6, Sugar 6.3, Protein 17.3

RUSSIAN CHOPPED EGGS WITH ONION

Russian Chopped Eggs With Onion image

Found on russianfoods.com. They say: "A wonderful quick spread for breakfast. You can serve it with different types of bread, the only thing - it must be fresh."

Provided by Annacia

Categories Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

8 large eggs, hard boiled
2/3 cup finely chopped onion
1 teaspoon salt
black pepper, to taste
3 tablespoons butter

Steps:

Chop eggs very finely.
Fry onion until light brown and stir in salt and pepper.
Mix in the butter.
Spread on bread slices.

RUSSIAN CHOPPED EGGS WITH ONION

RUSSIAN CHOPPED EGGS WITH ONION image

This is a quick breakfast spread from Russia. Serve it with any kind of fresh bread. Recipe: russianfoods.com Photo: themoviechef.com

Provided by Ellen Bales

Categories Spreads

Time 25m

Number Of Ingredients 5

Ingredients

8 eggs, hard boiled
2/3 c onion, finely chopped
1 tsp salt
3 Tbsp butter
pepper to taste

Steps:

1. In a large saucepan, boil 8 eggs for about 15 minutes. Remove and peel. Chop eggs very finely and set aside.
2. In a small skillet, cook the onion in 3 Tbsp. butter until light brown; stir in salt and pepper.
3. Combine the onion mixture with the chopped eggs; mix thoroughly and spread on the bread or toast of your choice.

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