Kaszinótojás (Stuffed Casino Eggs) Recipe – Hungarian Special
Kaszinótojas is a beloved Hungarian appetizer that treats deviled eggs to an elegant twist. Hard-boiled eggs are halved and filled with a creamy mixture of yolk blended with mayonnaise, mustard, perhaps some chopped ham or pickles, and richly seasoned with paprika. Once topped (often with crispy bacon or cheese), they’re baked or broiled to meld flavours and get a golden finish. Perfect as a party hors d’oeuvre, these eggs offer both visual appeal and hearty taste.
- 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 :
Paprika Intensity: Use Hungarian sweet paprika for authentic flavour, but adjust quantity if you like mild or spicy heat.
Ham or Bacon Options: Diced ham or crisp bacon bits make for great variation—ham gives smoky depth, bacon adds crunch.
Baking Finish: Broil just long enough to brown the top and melt any cheese garnish without drying out the filling.
Make-Ahead Tips: Prepare the filling a day ahead and assemble just before baking; eggs can be boiled ahead and stored chilled.
