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🥄 Instructions:

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Step 1: Prepare the Eggs

• Hard-boil the eggs: Place them in a saucepan, cover with water, bring to a boil, then turn off the heat and let them sit for 10–12 minutes.
• Drain and cool under cold running water. Peel and chop finely or mash with a fork.

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Step 2: Make the Creamy Base

• In a mixing bowl, combine the mayonnaise, sour cream, mustard, and softened butter.
• Stir in the paprika, salt, pepper, and a pinch of cayenne if using.

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Step 3: Assemble the Salad

• Add the chopped/mushed eggs to the creamy base.
• Stir gently until well combined but still a little chunky (unless you prefer it smoother).
• Fold in the chopped shallot and fresh herbs.

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Step 4: Chill and Serve

• Let the egg salad sit in the refrigerator for at least 30 minutes to allow the flavors to meld.
• Spread onto fresh crusty bread, baguette slices, rye bread, or stuff into croissants.
• Sprinkle extra paprika and chopped herbs on top before serving if you like!

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🌟 Tips:

• Hungarian sweet paprika is key — it adds that classic, slightly smoky and sweet flavor!
• For a more authentic Hungarian flavor, some versions add a tiny bit of horseradish.
• It’s common to serve Tojáskrém open-faced on bread, topped with thin slices of radish or pickles.

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This Hungarian Egg Salad is creamy, flavorful, and so comforting — a perfect quick meal or snack! 🥪✨

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Would you also like me to share a spicy version (with hot paprika) or a retro Hungarian party version? 🎉