Stuffed Eggs Casino

Töltött Kaszinótojás Majonézes Salátával

Preparation info

  • 10

    servings
    • Difficulty

      Easy

Appears in

The Cuisine of Hungary

By George Lang

Published 1982

  • About

Ingredients

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

Method

  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.