Appetizers

Hungarian Casino Eggs

  • 8 hard boiled Eggs
  • 1 tablespoons Dijon mustard
  • 1 tablespoons Butterd, softened
  • 1 tablespoons Mayonnaise
  • 1 tablespoons Sour cream
  • ~ Salt and pepper to taste
  • 1 tablespoons Paprika
  • 1 tablespoons Onion, grated
  • 1 tablespoons Capers, drained and chopped
  • 16 rolled Achovy filets

    • Shell eggs, cut in half lengthwise, remove yolks. Press yolks through a strainer and blend well with all ingredients except anchvies. Fill egg halves with thismixture and top each half with an anchovy filet. Serve on Russian salad.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Sylvia Hendriks of Mill (The Netherlands). 

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