Casino Egg Salad Recipe – Hungarian Special
Casino Egg Salad is a unique and vibrant twist on the classic egg salad, incorporating a variety of ingredients such as crispy bacon, sweet pickles, and a hint of tangy mustard. This flavorful variation adds extra texture and a savory kick to the creamy base of chopped hard-boiled eggs, making it a fun and indulgent dish perfect for serving at parties, gatherings, or as a hearty sandwich filling. With its mix of rich and zesty flavors, Casino Egg Salad is sure to become a crowd favorite.
- Prep Time15 min
- Cook Time10 min
- Total Time25 min
Casino Egg Salad Recipe Ingredients:
- 6 large eggs (hard-boiled)
- 1/4 cup mayonnaise
- 1 tablespoon mustard (preferably Dijon or yellow)
- 2 tablespoons sour cream
- 1/4 cup finely chopped onion
- 1/4 cup diced pickles or pickle relish
- 2 tablespoons chopped fresh parsley (optional)
- 1 tablespoon paprika (preferably Hungarian)
- 1/4 cup cooked and crumbled bacon (optional for extra flavor)
- Salt and pepper to taste
Boil the Eggs:
Place the eggs in a pot, cover them with water, and bring it to a boil.
Once boiling, reduce the heat and simmer for 10-12 minutes. After boiling, cool the eggs in cold water, peel them, and chop into small pieces.
Prepare the Dressing:
In a large bowl, combine mayonnaise, mustard, and sour cream. Stir until smooth and creamy.
Add the Veggies:
Add the chopped onions, pickles (or pickle relish), and parsley (if using) to the bowl.
Stir to combine.
Combine the Eggs:
Gently fold the chopped hard-boiled eggs into the creamy dressing, ensuring the eggs are well coated.
Season:
Add paprika, salt, and pepper to taste.
If using, sprinkle crumbled bacon for an extra burst of flavor.
Chill and Serve:
Refrigerate the egg salad for about 30 minutes before serving, allowing the flavors to blend.
Serve it on bread, with crackers, or over a bed of greens.
Recipe Notes:
For extra flavor, you can also add a splash of vinegar or lemon juice.
If you prefer a more tangy flavor, use more pickles or relish.
This salad can be stored in the fridge for up to 2-3 days, making it a great make-ahead dish.
Feel free to adjust the amount of mustard and sour cream to suit your taste.
