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collection by ICAF Europe

Töltött tojás (Stuffed eggs)

There is no preferred day for these, but they are a frequent savoury dish throughout the holiday season.

for the eggs:
6 eggs
1 clove of garlic or a shallot, finely chopped
a bunch of fresh parsley
3 tablespoons milk
2 tablespoons oil
freshly ground pepper and salt to taste

for the sauce:
3 tablespoons of the egg stuffing
4 tablespoons olive oil
1 tablespoon of German mustard (or other mustard if preferred)
a little milk
2 tablespoons of water
freshly ground pepper and salt to taste

Boil the eggs in water for 9 minutes; then leave them to cool in cold water for 15 minutes. Remove the shells and cut the eggs in half. Remove the yolks. Mix the yolks with the garlic or shallot, some of the parsley, milk, salt and pepper. Fill all the halved egg-whites with some of this mixture, leaving 3 tablespoonfuls of yolk mixture for the sauce.

For the sauce, use the rest of the yolk mixture and mix in all the other ingredients, adding enough milk to achieve the desired consistency. Pour the sauce on to a flat dish and arrange the egg halves on it with their filled area upwards. Sprinkle the remaining parsley on top.