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Cholent-Egg Salad


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Cholent-Egg Salad


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Cholent-Egg Salad


  • Prep Time : 5 min
  • Ready Time : 5 min




  • 5 eggs
  • 1 onion, finely chopped
  • 1 teaspoon garlic powder
  • 1-2 tablespoon low fat mayonnaise
  • Salt and Pepper to taste


When making cholent on a Friday, put the eggs (still in the shell, but washed) in the crockpot on top of the other ingredients, half submerged in the water.

When serving cholent for Shabbat lunch remove the eggs from the crockpot and set aside to cool.

When cooled, remove the shell and mash well. Add chopped onions, garlic powder, salt and pepper and mayonnaise. Serve with crackers.


About Hadassah Sabo Milner


HaDassah Sabo Milner is a Welsh Jew who lives in Monsey NY. She is a writer and a blogger and a lifelong foodie. She's married with four sons who provide her with much fodder for her writing projects. HaDassah is also a social media rockstar who can update multiple platforms simultaneously whilst cooking Shabbat dinner for 70. You can find her on Facebook, Twitter Twittr , and read her blog In The Pink .

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