Kaszinótojás (Stuffed Casino Eggs) Recipe – Hungarian Special
Kaszinótojás, or Stuffed Casino Eggs, is a beloved Hungarian appetizer commonly found in delis, buffets, and festive tables. These are hard-boiled eggs filled with a savory, creamy ham-mustard filling and topped with a silky aspic glaze. Rich and elegant, they’re a perfect blend of old-world charm and hearty flavor.
- Prep Time25 min
- Cook Time1 hr 5 min
- Total Time1 hr 30 min
Kaszinótojás (Stuffed Casino Eggs) Ingredients:
- 6 large eggs
- 100g (3.5 oz) cooked ham, finely chopped
- 2 tbsp mayonnaise
- 1 tsp Dijon or Hungarian mustard
- 1 tbsp sour cream
- Salt and pepper, to taste
- 1 tbsp gelatin powder (for aspic)
- 1 cup chicken or vegetable broth (for aspic)
- Parsley, paprika, or pickles (optional garnish)
Boil the Eggs:
Place eggs in a saucepan, cover with cold water, and bring to a boil. Simmer for 10 minutes. Cool, peel, and cut in half lengthwise. Remove yolks.
Make the Filling:
Mash yolks in a bowl. Add chopped ham, mayonnaise, mustard, sour cream, salt, and pepper. Mix until smooth and creamy.
Fill the Eggs:
Spoon or pipe the filling into the egg white halves. Arrange them in a shallow dish.
Prepare the Aspic:
Dissolve gelatin in warm broth. Let cool slightly (do not let it set). Pour gently over the eggs to cover.
Chill:
Refrigerate for 1–2 hours until aspic is fully set.
Garnish & Serve:
Garnish with fresh parsley, a sprinkle of paprika, or small pickle slices. Serve chilled.
Recipe Notes :
Texture Tip : For a smoother filling, blend the mixture in a food processor.
Aspic Clarity : Strain the broth before adding gelatin for a clear, elegant finish.
Serving Style : Traditionally served in deli trays or as part of a cold buffet platter.
Make Ahead : Perfect to prepare a day in advance—just keep chilled.
Variations : Try smoked ham, grated horseradish, or chopped capers in the filling for a twist.
