Hungarian Egg Salad Sandwich (Tojáskrém)
It is quick, simple and delicious. If you are a big egg salad fan, you will love this recipe. A little sour cream for moisture, onions for crunch.
6 hardboiled eggs,
Half of a medium yellow onion – diced,
1/2 stick (4 tablespoons, 2 ounces) of butter,
1 good teaspoon of sour cream,
Red paprika powder (optional) to sprinkle
Ground black pepper
Salt to taste
Egg salad starts with hard boiled eggs. You need 6 of them.
Chop the eggs finely and add to a bowl with a little butter, diced onions and sour cream.
Stir until combined, then season with salt and pepper.
Let it chill for 1-2 hours so flavours come together.
Spread it on bread or a crusty bun, serve with spring onions or tomatoes.