Hungarian Egg Spread (Tojáskrém)
Servings: 4–6
Some of the simplest recipes are the ones we come back to again and again, and Hungarian egg spread — tojáskrém — is one of those recipes for me. 🇭🇺❤️ It’s creamy, fresh, inexpensive and made with ingredients you probably already have at home.
There are many ways to make tojáskrém in Hungary. Some versions include butter and garlic, while others are kept very simple. My version doesn’t use butter. I make it with hard-boiled eggs, mayonnaise, sour cream, mustard and a little lemon juice, then add red onion, fresh parsley and chives for extra flavor and freshness.
I love serving it generously on fresh crusty bread with sliced tomatoes and sweet peppers. It makes an easy breakfast, quick lunch or snack, and it’s also perfect for sandwiches and lunchboxes.
And judging by how many of you asked for the recipe when I shared it, I knew this simple little Hungarian favorite needed a permanent place here on From My Hungarian Kitchen. 😃❤️
Servings: 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.