Shared by Vivian Reiss
Shared by Vivian Reiss
Casino Tojas (Hungarian Deviled Eggs)
Yield: 6-8 servingsTime: 25 minutes
Casino Tojas (Hungarian Deviled Eggs)
Yield: 6-8 servingsTime: 25 minutesFamily Journey
Budapest, HungaryNew York CityColumbus, Ohio
Palm Beach, FloridaNew York City
Petite and handheld, deviled eggs are the perfect cocktail party appetizer, easy to hold in one hand while nursing a drink in the other. This recipe from artist Vivian Reiss yields a particularly savory result, thanks to anchovy paste in the filling. If you don’t have a piping bag and tip, simply add the filling to a plastic bag, cut the tip off and use that to pipe the filling in.
Read more of Vivian Reiss’s family story in “” and get her recipes for (Hungarian cheese spread with paprika, anchovies and caraway) and .
Ingredients
Ingredients:
- 6 large hardboiled eggs, peeled
- ¼ cup mayonnaise
- 1 teaspoon yellow mustard
- 1 teaspoon anchovy paste
- Parsley leaves, for garnishing
- Paprika, for garnishing
Preparation
Step 1
Halve the eggs and carefully remove the yolks, adding them to a large bowl and taking care to keep the whites clean.
Step 2
Mash the yolks with a fork and mix them with the mayonnaise, mustard, and anchovy paste thoroughly until as smooth and creamy as possible.
Step 3
Scoop the mixture into a piping bag fitted with a medium sized star shaped tip and carefully pipe the mixture into the empty egg white halves. Sprinkle with paprika and garnish each half with a parsley leaf.
