Casino Eggs – Hungarian Devilled Eggs
Casino Eggs – Hungarian Devilled Eggs
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Servings
4
Prep Time
10 minutes
Cook Time
15 minutes
Casino eggs are prepared using ground spices, aromatic smoked paprika
and given a gourmet touch by the addition of some artisan wild garlic
mustard, making this is a finger food par excellence.
These
traditional Hungarian devilled eggs are a popular appetiser due to their
simplicity and versatility, as you can also prepare them ahead of time
and eat them hot or cold.
Ingredients
- 8 whole eggs
- 2 tablespoons mayonnaise
-
2 teaspoon mustard
- 2 pinches of salt
- pinch of ground black pepper
- pinch of ground nutmeg
- 40g butter
-
sweet smoked paprika
Directions
- Place the eggs in a saucepan with enough water to cover them, and bring to a boil. Boil for about 9-10 minutes, then place in a bowl of cold water and let them cool (this will help you to peel them).
Peel the eggs once they have cooled down, then cut them in half and remove the yolk using a teaspoon.
- Mix the yolks with the butter, then add the mayonnaise, mustard, salt, pepper and nutmeg and mix thoroughly.
Fill the eggs using this mixture, then sprinkle with paprika. You can serve it at this point or pop it in the oven for 10 minutes at 160 Celsius on a trey lined with grease poof paper.
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