Hungarian Egg Spread – Tojáskrém

Hungarian Egg Spread (Tojáskrém) served on fresh crusty bread with sliced tomatoes and sweet red pepper — a simple Hungarian breakfast or lunch made with eggs, sour cream, mayonnaise, mustard and fresh herbs.

There are some recipes that are so simple you almost forget how good they are. Hungarian egg spread, or tojáskrém, is definitely one of them.

Creamy, slightly tangy, full of fresh herbs and ready with very basic ingredients, this is the kind of recipe that works for breakfast, lunch, sandwiches, a cold platter, or one of those evenings when nobody really wants to cook.

And judging by how many people asked me for the recipe when I shared my egg spread, I think this little Hungarian classic deserves its own place here. 😃🇭🇺

What Is Hungarian Tojáskrém?

Tojáskrém literally means “egg cream”, and there are probably as many versions of it in Hungary as there are Hungarian kitchens.

Some recipes are extremely simple. One traditional version combines hard-boiled eggs with butter, mayonnaise, sour cream, mustard, garlic and parsley. The egg yolks are blended with the softened butter to make the spread especially rich and creamy.

That version is delicious — but I don't use butter in mine.

My version is lighter and fresher, using mayonnaise and sour cream for the creamy base, mustard and lemon juice for a little tang, plus red onion, parsley and chives.

And this is exactly what I love about recipes like tojáskrém: there isn't just one way to make them.

Every family has its version.

My Hungarian Egg Spread

One little trick makes a surprisingly big difference here: don't mash the whole eggs together at once.

Separate the cooked yolks from the whites first.

Mash the yolks until fine and creamy, then mix them with the mayonnaise, sour cream, mustard and lemon juice. Chop the egg whites separately and fold them back in at the end.

This gives you a creamy spread that still has a little texture instead of turning everything into one completely smooth mixture.

Then come the fresh herbs and finely chopped red onion — and that's it.

Simple Hungarian home cooking at its best. ❤️

Hungarian Egg Spread Recipe

Prep time: 20 minutesChilling time: 30 minutesServings: approximately 4–6

Ingredients

• 8 hard-boiled eggs

• 125 g mayonnaise

• 2 tablespoons sour cream

• 1 tablespoon mustard

• Juice of ½ lemon

• Salt, to taste

• Freshly ground black pepper, to taste

• 3 tablespoons finely chopped fresh chives

• 3 tablespoons finely chopped fresh parsley

• 1 small red onion, very finely chopped

Optional for serving:

• Hungarian sweet paprika

• Extra chopped chives or parsley

• Freshly ground black pepper

How to Make Hungarian Egg Spread

1. Cook the eggs

Place the eggs in boiling water and cook until hard-boiled, about 10 minutes.

Cool them completely, peel them and cut them in half.

2. Separate the yolks and whites

Remove the yolks and place them in a bowl.

Mash the yolks very well with a fork until you have a fine, crumbly texture.

Don't chop the whites yet — we'll add those separately.

3. Make the creamy base

Add the mayonnaise, sour cream, mustard and lemon juice to the mashed egg yolks.

Season with salt and freshly ground black pepper.

Mix everything together until smooth and creamy.

Give it a taste here. If you prefer a little more mustard, lemon, salt or pepper, this is the perfect time to adjust it.

4. Add the egg whites

Finely chop the cooked egg whites.

Fold them into the creamy yolk mixture rather than mashing them completely. This keeps a little texture in the finished spread.

5. Add the onion and herbs

Add the finely chopped red onion, chives and parsley.

Mix gently until everything is evenly distributed.

6. Chill

Cover the bowl and refrigerate the egg spread for at least 30 minutes.

This little resting time is worth it. The flavors come together and the onion and herbs have time to flavor the creamy egg mixture.

A generous layer of homemade Hungarian tojáskrém spread over fresh bread before adding tomatoes and peppers.

How to Serve Tojáskrém

My favorite way is probably the simplest: a generous amount spread over fresh bread.

But tojáskrém is one of those recipes you can keep in the refrigerator and use in so many ways.

Serve it on fresh or toasted bread, make sandwiches with it, spoon it onto crackers, add it to a Hungarian-style cold platter, or use it for an easy lunchbox sandwich.

A little sprinkle of Hungarian paprika on top makes it especially pretty — and very Hungarian. 🇭🇺

A Few Easy Variations

This is also a recipe you really don't need to overthink.

If you don't have chives, use a little more parsley. If you love onion, add a bit more. If you want it tangier, add extra mustard or lemon juice.

And if you prefer the richer Hungarian version I mentioned earlier, you can even mash some softened butter into the egg yolks before adding the mayonnaise and sour cream. Some versions also add a little garlic.

That's the beauty of tojáskrém.

Make the version your family likes.

Make It Ahead

Actually, I think this tastes even better after it has spent a little time in the refrigerator.

You can prepare it earlier in the day, chill it, and pull it out when you're ready to make sandwiches or serve breakfast.

Keep it covered in the refrigerator and, because it contains cooked eggs and mayonnaise, don't leave it sitting at room temperature for long.

Simple Food Is Sometimes the Best Food

This is exactly the kind of recipe I love sharing here.

Nothing fancy. No complicated ingredients. No hours in the kitchen.

Just a handful of everyday ingredients turned into something creamy, comforting and delicious.

And somehow, these are often the recipes people remember most.

Maybe because so many of us grew up eating food like this. Maybe because it reminds us of breakfasts at home, sandwiches packed by our mothers, or a plate of fresh bread disappearing from the kitchen table.

Whatever the reason, Hungarian tojáskrém is one of those little recipes worth keeping. ❤️🇭🇺

And now I'm curious:

How did your family make tojáskrém? With butter or without? Red onion, green onion, garlic — or none at all?

Because if there's one thing I've learned from sharing Hungarian recipes online, it's that Hungarians will absolutely have an opinion. 😂🇭🇺

More From My Hungarian Kitchen

If you enjoyed this recipe, have a look around From My Hungarian Kitchen for more of my Hungarian home-cooking recipes. With 39 recipes already on the website, we're slowly building our own little Hungarian cookbook here. ❤️

And follow along on Instagram and TikTok, where I share what I'm actually cooking in my kitchen — including the quick weekday meals, Hungarian classics, lunchboxes, experiments and the occasional decision that gets the Hungarian comment section very excited. 😂

Jó étvágyat! ❤️🇭🇺