Stuffed Eggs Casino

Töltött Kaszinótojás Majonézes Salátával

Preparation info

  • 10

    • Difficulty


Appears in

The Cuisine of Hungary

By George Lang

Published 1982

  • About


  • 10 eggs, boiled until very hard
  • 1 tablespoon butter, softened
  • 1 tablespoon


  1. Shell cold hard-boiled eggs and cut lengthwise into halves.
  2. Purée yolks and mix well with softened butter, sour cream, mustard, salt and pepper.
  3. Fill egg whites, smooth tops to even mounds, and decorate each half with an anchovy.
  4. Arrange eggs on top of vegetable salad.