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These are my famous "stuffed eggs", they tend to disappear from the buffet table. They are best when the Tartar Sauce is made from homemade mayonnaise. Sometimes I cheat and combine  commercial and homemade mayo. You still get the homemade mayo flavor, but with lower fat content. I never use light mayo or Miracle Whip. They bring in a foreign flavor. Be careful with mayonnaise based dishes. Don't let them sit on the table long.

5 eggs
1 tsp minced parsley
1/2 tsp minced onion*
salt and pepper to taste
1/4 cup fine breadcrumbs
1 batch of Hungarian Tartar Sauce [scroll down for recipe]

• Bring the eggs to boil.
• Cover, and remove from heat.
• Let stand for 15 minutes. Do not lift lid.
• Meanwhile make the Tartar Sauce.
• After 15 minutes peel and halve the eggs.
• With a small spoon scoop out the yolks and set the whites aside.
• Place the yolks in a bowl.
• Add parsley, onion, salt, pepper, bread crumbs, and the Tartar Sauce.
• Combine well.
• Adjust consistency; add more bread crumbs or Tartar Sauce. The yolk filling should be on the firmer side.
• Stuff the whites with the yolk filling.
• Wrap and place stuffed eggs in the fridge immediately.
• Allow the flavors to combine for minimum 6 hours.
• Sprinkle with paprika just before serving.


1/8 cup full fat mayonnaise 
1/8 cup sour cream 
1 Tsp sugar 
1 Tsp prepared mustard 
little white wine or milk 

• In a small bowl combine the mayonnaise, sour cream, sugar and the mustard. 
• Add a little bit of white wine or milk for sauce consistency. The amount will depend on the type of mayonnaise and sour cream used. Never use Miracle Whip. 

* Mince. Never grate onions for stuffed eggs, because the onion juices, even in tiny amount, can overpower the delicate flavour of the eggs.



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