Casino eggs are the Hungarian take on deviled eggs, a classic feature on buffets and cold platters. They are traditionally served alongside a colourful cooked vegetable salad in a creamy-tangy dressing – known in Hungary as “French salad,” though elsewhere it may be called “Russian salad.”
Casino eggs are often served with ham rolls filled with horseradish butter cream and fresh bread, making them a delightful centerpiece for any gathering.
Ingredients
Serves 4
For the eggs:
8 large free-range eggs, hard-boiled
For the salad:
2 medium potatoes (about 8.5 oz / 240 g), diced into ½-inch cubes
3 medium carrots, diced into ½-inch cubes
1 cup frozen peas
1–2 apples, diced into ½-inch cubes
2–3 pickled gherkins, diced into ½-inch cubes
½ white onion, finely chopped or grated
Fresh parsley, for garnish
For the dressing:
2 cups (500 ml) sour cream
1 cup (250 ml) mayonnaise (light works well)
Juice of ½ lemon
1 tbsp French mustard
1 tsp sugar (or to taste)
Salt, to taste
1 tsp freshly ground black pepper
For the egg yolk filling:
Hard-boiled egg yolks from above
1 tsp finely grated onion
2 tbsp of the prepared salad dressing (listed above)
1 tsp French mustard (or less if using English mustard)
Salt and pepper, to taste
Method
Prepare the eggs:
Place eggs in a pot, cover with cold water, and bring to a boil. Remove from heat, cover, and let sit 10–12 minutes. Transfer to cold water to cool completely, then peel and set aside.Cook the vegetables:
Boil the diced potatoes and carrots for 2–3 minutes. Add the peas and cook for another 3 minutes, until the vegetables are tender but not falling apart. Drain, rinse with cold water, and set aside to cool completely.Combine the salad ingredients:
Dice the apples and gherkins. Mix them with the cooled potatoes, carrots, and peas.Prepare the dressing:
In a bowl, combine the sour cream, mayonnaise, mustard, lemon juice, sugar, salt, and pepper. Taste and adjust until you reach a flavor you like.Dress the salad:
Mix ¾ of the prepared dressing with the chopped salad vegetables, reserving the rest to coat the eggs later.Prepare the egg yolk filling:
Slice the cooled eggs in half and remove the yolks. Mash the yolks with a fork and stir in 2 tbsp of the dressing, the finely grated onion, a little extra mustard if desired, and salt and pepper to taste.Assemble the casino eggs:
Fill the egg white halves with the yolk mixture. Place the eggs, yolk side down, on top of the dressed salad to form little domes. Spoon the remaining dressing over the eggs.Garnish and chill:
Decorate with chopped parsley and, optionally, small dots of paprika or tomato paste. Refrigerate for a couple of hours before serving.Serve:
Serve chilled, accompanied by fresh bread, cured meats, or ham for a classic buffet-style presentation.
[…] with aspic, a savoury jelly made with meat stock. The ham rolls here are served on a bed of “russian salad“, a colourful vegetable salad made with cooked peas, small potato and carrot cubes also […]
[…] The egg is definitely referred to as on line casino egg in Hungary, and the creamy salad has many extra names in different international locations. Right here is how one can make each the eggs and the salad. You will discover the unique recipe right here by Hungarian Tidbits. […]