Instructions:
- Cook the eggs:
- Place eggs in a saucepan, cover with water, bring to a boil, then simmer for 10 minutes.
- Cool in cold water, peel, and chop finely (or mash with a fork).
- Make the spread:
- In a bowl, cream together butter and sour cream until smooth.
- Mix in mustard, paprika, minced onion, salt, and pepper.
- Fold in chopped eggs until well combined. Adjust creaminess with extra sour cream if needed.
- Assemble sandwiches:
- Spread generously on fresh crusty bread, rye slices, or sandwich rolls.
- Garnish with chopped chives, parsley, or a sprinkle of extra paprika.
Serving Ideas:
- Serve as an open-faced sandwich topped with sliced radishes, cucumbers, or tomato.
- Perfect as a party spread — serve with crackers or mini rolls.
- Great on fresh kifli (Hungarian crescent rolls) or rustic rye bread.
Would you like me to include a spicy variation with Hungarian hot paprika or a touch of chili for extra kick?
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