• 3-4 tbsp excellent-quality olive oil or avocado oil
• ½ cup thinly sliced onions, plus ½ cup finely chopped onions
• Salt and freshly ground black pepper to taste

• 6 hard-boiled large eggs, peeled and cut into eighths
• Olive Oil Schmaltz, as needed (Optional)

1. Heat 3 tbsp of oil in a medium skillet, and add the sliced onions. Sauté over medium heat, stirring occasionally, until rich golden-brown. Salt and pepper lightly and remove from the heat to cool.
   
   
2. Scrape the sautéed onion and all the oil in the skillet into a wooden bowl and chop coarsely. Add the eggs and raw chopped onion and continue to chop until the mixture is well blended but not pasty. Mix in salt and lots of freshly ground pepper as you chop, or blend in the seasonings afterward with a fork. The mixture should hold together loosely; you will probably need to add some of the schmaltz or a bit more oil. Chill well, but remove from the refrigerator at least 15 minutes before serving.

BON APPÉTIT

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