Stuffed Eggs

Töltött Tojás

Preparation info

    • Difficulty


Appears in

The Cuisine of Hungary

By George Lang

Published 1982

  • About


  • 10 eggs, hard cooked 1 roll
  • ½ cup milk


  1. Cut off a slice from the top of each egg just large enough to be able to take out the yolk.
  2. Soak the roll in the milk, squeeze it, and force through a sieve or purée in a blender. Mix with softened butter, mustard, parsley, and salt and pepper to taste. Mix in the yolks until the stuffing is smooth, then stuff into the whites and put back the slice you cut off.