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- 8 hard-boiled eggs
- ¾ cup chopped onions
- 1 teaspoon salt
- ¼ teaspoon white pepper
- 3 tablespoons rendered chicken fat
Chop the eggs and onions together until very fine. Blend in the salt, pepper and fat. Chill. Arrange on lettuce leaves. Serves 6 as an appetizer or 12 as a spread.