Go Back Email Link
Hungarian egg salad sandwich recipe, tojáskrém

Hungarian Egg Salad Sandwich (Tojáskrém)

These Hungarian egg salad sandwiches are quick, simple and delicious. Little sour cream for moisture, onions for crunch.
Total Time 12 minutes
Course Main Course, Salad
Cuisine Hungarian
Servings 4 people

Equipment

  • Saucepan
  • Bowl
  • Measuring spoon

Ingredients
  

  • 6 eggs hard boiled
  • 2-3 green onions sliced
  • 1/4 stick butter 2 tbsp, room temperature
  • 1/2 cup sour cream
  • salt to taste
  • ground black pepper to taste
  • red paprika powder to sprinkle optional

Instructions
 

  • Place eggs in a saucepan, cover them with cold water by 1 inch. Bring water to a boil over high heat; , then lower the heat and boil for 9-10 minutes over medium heat for perfect hard boiled eggs.
  • Place the cooked eggs into ice-water bath and let them sit for a cuple minutes, then peel them.
  • Chop the eggs finely, and place them in a medium bowl. Mash up the chopped egg with a fork,
  • Mash up the chopped egg a bit with a fork. Mix together with the room temperature butter, sour cream, little ground black peper and scliced green onions. Salt to taste.
  • Let it chill for 1-2 hours until flavours come together.
  • Spread it on bread or a crusty bun, serve with spring onions or tomatoes.
Hungarian egg salad sandwich recipe, tojáskrém
Keyword egg salad