Toltott Tojas (Stuffed Eggs)

Toltott Tojas are traditional Hungarian stuffed eggs that offer a richer, more decadent twist on classic deviled eggs. Instead of a simple mayonnaise base, this recipe uses softened butter and milk-soaked breadcrumbs to create a luxuriously smooth and creamy filling. The addition of prepared mustard and fresh minced parsley provides a bright, tangy contrast to the rich yolks. These eggs are perfect for holiday buffets, summer picnics, or as an elegant starter for a dinner party. They are surprisingly easy to prepare using pantry staples and deliver a comforting, home-style flavor that guests will love.

Cuisine: Global

Courses: Appetisers

Difficulty: Intermediate

Servings: 10

Calories: 660.3

Dietary: Gluten-free, Vegetarian

Description

Toltott Tojas are traditional Hungarian stuffed eggs that offer a richer, more decadent twist on classic deviled eggs. Instead of a simple mayonnaise base, this recipe uses softened butter and milk-soaked breadcrumbs to create a luxuriously smooth and creamy filling. The addition of prepared mustard and fresh minced parsley provides a bright, tangy contrast to the rich yolks. These eggs are perfect for holiday buffets, summer picnics, or as an elegant starter for a dinner party. They are surprisingly easy to prepare using pantry staples and deliver a comforting, home-style flavor that guests will love.

Ingredients

10 ea Eggs; hard cooked
1 ea Roll
1/2 cup Milk, whole
6 tablespoon Butter, unsalted; softened
1 teaspoon Mustard, prepared
1 teaspoon Parsley; minced

Directions

1
Ensure eggs are hard-boiled, peeled, and halved lengthwise.
2
Remove the yolks from the egg whites and set the whites aside on a serving platter.
3
Mash the yolks into a fine powder using a fork or sieve.
4
Tear the bread roll into small pieces and soak them in the whole milk until soft.
5
Squeeze excess milk from the bread and puree it in a blender or press through a fine sieve to create a smooth paste.
6
In a mixing bowl, combine the bread paste, softened butter, and prepared mustard.
7
Mix in the mashed egg yolks, minced parsley, salt, and black pepper until the filling is smooth and creamy.
8
Spoon or pipe the filling back into the hollowed egg whites.
9
Cover with plastic wrap and refrigerate until ready to serve.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 660.3kcal

% Daily Value *
Total Fat 47.8g74%
Saturated Fat 20.2g101%
Cholesterol 981.5mg328%
Sodium 477.5mg20%
Total Carbohydrate 21.0g8%
Dietary Fiber 2.7g11%
Sugars 4.3g
Protein 38.1g77%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Keep stuffed eggs refrigerated until serving. They are best consumed within 24 hours of preparation.

Variation: For a tangier twist, mix 1 tablespoon of paprika with 1 tablespoon of milk, then fold into 1 cup of sour cream. Add a pinch of salt and use this mixture as an alternative filling or topping.

Tip: Ensure the butter is fully softened at room temperature for a smoother consistency when mixing with the bread paste.

Keywords: hungarian, eggs, stuffed, appetizer, deviled eggs, butter, mustard, parsley, party food, buffet, vegetarian, easy, classic, comfort food, breakfast, lunch, snack, crowd pleaser, traditional, rich

Read it online: https://www.chefs-mate.com/recipe/toltott-tojas-stuffed-eggs/