MY COOKBOOK

MY COOKBOOK
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3.3.10

DEVILLED EGGS - TÖLTÖTT TOJÁS


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.

HUNGARIAN TARTAR SAUCE

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 raw onion juice, even in tiny amount, can overpower the delicate flavour of eggs.


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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!

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