Recipes
Hungary Ingredients (4 Servings)
- 8 eggs
- 100 g butter
- ½ mocha spoon white pepper
- a little verbena
- 2 mocha spoons mustard
- 2 tbsp mayonnaise
For glaze:
- 4 tbsp mayonnaise
- 2 tbsp sour cream (30 % fat)
- mustard to taste
- a little sugar
- ½ mocha spoon lemon juice
Nutritional values (per serving)
Calories471 kcal
Fat44 g
Sodium256 mg
Carbohydrates4 g
Protein15 g
Phosphorus264 mg
Potassium194 mg
Liquid104 ml
Directions
Hard boil the eggs. (for 10 minutes after coming to boil) Beat the butter until frothy. Shell the eggs and cut off the bottoms, take out the yolks. When the yolks are lukewarm, smash up with a fork and mix with the butter. Add the mayonnaise and the seasoning (mustard, pepper) and work together well. Stuff the mixture obtained back into the hollows and place the stuffed eggs on a tray with the cut-off part downwards. Make thick tartar sauce as a glaze and pour over the eggs. Leave to stand in the fridge for 10-12 hours. Tip:Serve on a bed of vegetable salad in mayonnaise