Egg Salad with Schmaltz

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Zabar's

📍 Where this dish comes from: Upper West Side, Manhattan, New York City · Zabar’s
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Egg Salad with Schmaltz, plated and ready to serve

Before mayonnaise became the default binder for egg salad, schmaltz did the job in most Ashkenazi kitchens, adding a savory, slightly meaty depth that a mayo-based version simply doesn’t have.

What You’ll Need

Ingredients for Egg Salad with Schmaltz

Egg Salad with Schmaltz

Chopped hard-boiled eggs bound with rendered chicken fat and sautéed onion instead of mayonnaise.
Print Recipe
Prep Time: 15 minutes
Total Time: 15 minutes
Course: Appetizer
Cuisine: Jewish
Servings: 4 servings
Calories: 230kcal

Ingredients

  • 8 large eggs hard-boiled and chopped
  • 3 tbsp schmaltz
  • 1/2 onion finely diced
  • Salt and black pepper to taste
  • Chopped chives, for garnish

Instructions

  • Melt schmaltz in a small skillet over medium heat. Add onion and cook 6–7 minutes, until softened and lightly golden. Cool slightly.
  • Combine chopped eggs and cooked onion with its fat in a bowl.
  • Mash lightly with a fork, leaving some texture rather than pureeing smooth.
  • Season with salt and pepper.
  • Garnish with chives and serve chilled or at room temperature.

Nutrition

Serving: 1serving | Calories: 230kcal | Protein: 13g | Fat: 19g
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Cooking Egg Salad with Schmaltz in the kitchen

Health Benefits

  • Eggs provide complete protein along with choline, important for brain health.
  • Schmaltz contributes a savory richness without needing any added mayonnaise.
  • A naturally low-carb dish that works equally well as a starter or a light lunch.
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