Hungarian Egg Salad

9 ingredients
7 steps

Ingredients

  • 6 hard-boiled eggs, halved
  • 3 tablespoons unsalted butter, melted and cooled slightly
  • 3 tablespoons sour cream
  • 2 tablespoons distilled white vinegar
  • 1/4 teaspoon freshly ground black pepper
  • 3 anchovy fillets packed in oil, drained and minced
  • 1 tablespoon chopped capers
  • 1 tablespoon snipped fresh chives
  • 1 tablespoon finely chopped red onion or shallot

Directions

  1. 1
    Scoop the yolks from the halved eggs and put them in a medium bowl.
  2. 2
    Add the butter, sour cream, vinegar and pepper.
  3. 3
    Whisk together until a creamy, smooth paste forms.
  4. 4
    Coarsely chop the egg whites and add them to the egg yolk mixture, along with the anchovies, capers, chives and red onion.
  5. 5
    Gently fold the ingredients until fully mixed.
  6. 6
    Serve immediately, or cover and refrigerate until ready to serve.
  7. 7
    The egg salad can be made up to 3 days in advance.

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