Join me in celebrating the heart warming tradition of egg salad paired with a lovely white wine from Burgundy!

“Eier mit Tsebele”: A Culinary Heritage in Yiddish

Within the realm of Ashkenazi Jewish cuisine lies a dish steeped in tradition : “Eier mit Tsebele,” a Yiddish term that elegantly translates to “eggs with onions.”

At its core, “Eier mit Tsebele” is a straightforward dish, composed of boiled eggs gracefully entwined with sautéed onions (or raw for me). Yet, like all great dishes, it allows for creative variations. The canvas expands to welcome ingredients such as mayonnaise, mustard, or pickles.

Wine Pairing: Viré-Clessé from Burgundy

To complement this dish, I recommend a sublime white wine, the Viré-Clessé.

In the mosaic of Burgundy’s renowned appellations, Viré-Clessé emerged as a radiant star in 1999, when it was officially designated an AOC for white wine. This prestigious appellation finds its home in a select group of communes: Clessé, Laizé, Montbellet, and Viré. It is here that the terroir imparts its unique character to the grapes.

The Luminary Grape

Central to the essence of Viré-Clessé is its exclusive use of Chardonnay grapes. This noble varietal, celebrated for its chameleon-like ability to mirror terroir, is revered for its capacity to craft a diverse array of flavors and aromas.

The wine is like liquid gold. A pale, glistening hue, akin to the softness of yellow adorned with hints of green, dances in the glass. This visual serenade sets the stage!

The Enchanting Nose

The olfactory journey begins with a bouquet that evokes the essence of spring itself. May-flowers and acacia conspire to conjure images of flowering meadows. Honeysuckle, like a gentle whisper, weaves its way, followed by notes of lemon balm, the caress of white peach, the embrace of verbena, and the refreshing zephyr of mint. As time weaves its narrative, quince jam and the subtle presence of pine may join this aromatic harmony.

So, my fellow gastronomes, let us raise a glass of Viré-Clessé in tribute to the simplicity, creamy, yet textured egg salad…

A Love for Eggs

If you have loved this dish, which is a no-carb for those who are following the keto diet, I may proposed you some new egg variations :

What about a green bean with egg salad or an egg gratin with cheddar ?

Do not forget to leave a comment and let me know how it turned out! And if you have any variation of this recipe that you would like to share, I would love to hear it.

Happy cooking and bonne dégustation!

Sixtine ;)

Salade d’oeufs 

Pour 4 personnes

30 g d’oignons émincés 

2 cuil-à-soupe de mayonnaise

6 oeufs durs écalés

Dans un saladier, écrasez les oeufs à l’aide d’une fourchette.

Ajoutez les oignons et la mayonnaise.

Mélangez bien le tout.

Servez avec des crackers Matza si vous le souhaitez!