Yom Kippur Break-Fast Egg and Onion Salad

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The Western Wall

📍 Where this dish comes from: Old City of Jerusalem · The Western Wall
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Yom Kippur Break-Fast Egg and Onion Salad, plated and ready to serve

After a full day of fasting on Yom Kippur, the break-fast meal is meant to be gentle and easy to eat, and egg and onion salad has long been one of the dishes that fills that role.

What You’ll Need

Ingredients for Yom Kippur Break-Fast Egg and Onion Salad

Yom Kippur Break-Fast Egg and Onion Salad

Chopped eggs and sweet onion bound in a rich, creamy dressing, a traditional break-fast staple.
Print Recipe
Prep Time: 15 minutes
Total Time: 15 minutes
Course: Salad
Cuisine: Jewish
Servings: 4 servings
Calories: 240kcal

Ingredients

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

Instructions

  • Combine chopped eggs and diced onion in a bowl.
  • Add sour cream and mayonnaise, mixing gently until well combined.
  • Season with salt and pepper.
  • Garnish with chives and serve at room temperature.

Nutrition

Serving: 1serving | Calories: 240kcal | Protein: 13g | Fat: 19g | Fiber: 1g
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Cooking Yom Kippur Break-Fast Egg and Onion Salad in the kitchen

Health Benefits

  • Eggs provide complete protein along with choline, important for brain health.
  • A gentle, easy-to-eat dish well suited to breaking a full day’s fast.
  • Naturally low in carbohydrates as prepared here.
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