DEVILLED EGGS - TÖLTÖTT TOJÁS

These are my famous "stuffed eggs", they tend to disappear from the buffet table. They are best when the Tartar Sauce is made from homemade mayonnaise. Sometimes I cheat and combine  commercial and homemade mayo. You still get the homemade mayo flavor, but with lower fat content. I never use light mayo or Miracle Whip. They bring in a foreign flavor. Be careful with mayonnaise based dishes. Don't let them sit on the table long.

DEVILLED EGGS

5 eggs

1 tsp minced parsley

1/2 tsp minced onion*

salt and pepper to taste

1/4 cup fine breadcrumbs

1 batch of Hungarian Tartar Sauce 

• Bring the eggs to boil.

• Cover, and remove from heat.

• Let stand for 15 minutes. Do not lift lid.
• Meanwhile make the Tartar Sauce.

• After 15 minutes peel and halve the eggs.

• With a small spoon scoop out the yolks and set the whites aside.

• Place the yolks in a bowl.

• Add parsley, onion, salt, pepper, bread crumbs, and the Tartar Sauce.

• Combine well.

• Adjust consistency; add more bread crumbs or Tartar Sauce. The yolk filling should be on the firmer side.

• Stuff the whites with the yolk filling.

• Wrap and place stuffed eggs in the fridge immediately.

• Allow the flavors to combine for minimum 6 hours.

• Sprinkle with paprika just before serving.

* Never grate onions for stuffed eggs, because raw onion juice, even in tiny amount, can overpower the delicate flavour of eggs.