Appetizers, Party, Pork Mutton Veal

Hungarian Stuffed Eggs

  • 8 Eggs, hard boiled
  • 1 hard Roll
  • 1/2 cup Ham, finely ground
  • 4 tablespoons Butter, softened
  • 2 tablespoons Sour cream
  • 1 tablespoons Grated onion
  • 1 tablespoons Dill, minced
  • 1 tablespoons Dijon mustard
  • 1/2 tablespoons Paparika
  • ~ Salt and pepper to taste

    • Shell eggs, cut a cap off the narrow ends and remove yolks carefully. Soak rollin mil, squeeze dry and press through astrainer. Combine egg yolks with all other ingredients and blend until smooth. Fill the eggs and close with the sliced off cap.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Sylvia Hendriks of Mill (The Netherlands). 

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