Egg Salad with Onions and Mushrooms

• 1 tablespoon plus 1 teaspoon corn oil
• 2 tablespoons schmaltz
• 2 cups chopped onions
• 2 cups sliced mushrooms, thoroughly scrubbed and cut into 3/4-inch slices
• 12 hard-boiled eggs
• 1/2 cup Hellmanns mayonnaise
• 1/4 teaspoon white pepper

1. Heat 1 tablespoon of the corn oil and 1 tablespoon of the schmaltz in a large skillet, and saute the onions until nicely browned.
2. Remove to a bowl with a slotted spoon.
3. Add 1 teaspoon each of corn oil and schmaltz to the skillet, and brown mushrooms well.
4. Add to the bowl with the onions, and let cool.
5. Peel eggs, and mash them with a fork or potato masher in a large bowl.
6. (If you like a smoother version, as we do, mash the eggs in a blender or food processor.)
7. Add mayonnaise, 2 teaspoons of the schmaltz, and pepper, and mash in thoroughly (or blend in food processor).
8. In a large bowl, use a fork to toss egg mixture with onions and mushrooms.
9. Serve chilled.

corn oil, onions, mushrooms, eggs, hellmanns mayonnaise, white pepper

Taken from www.cookstr.com/recipes/egg-salad-with-onions-and-mushrooms (may not work)