Egg Salad with Onions and Mushrooms
"Though you probably think of egg salad as archetypally American, Jews have been eating a mix of chopped egg, onion, and schmaltz for centuries. If you don’t have schmaltz, use corn oil throughout, skipping the added schmaltz in step 3...."
INGREDIENTS
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1 tablespoon plus 1 teaspoon corn oil
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2 tablespoons schmaltz
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2 cups chopped onions
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2 cups sliced mushrooms, thoroughly scrubbed and cut into ¾-inch slices
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12 hard-boiled eggs
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½ cup Hellmann’s mayonnaise
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¼ teaspoon white pepper
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