Hungarian Egg Salad Recipe
If you've ever loved a pastrami on rye with cole slaw and pickles after a bowl of matzo ball soup and before a slice of chocolate babka, you've come to the right place. Food writer Michael Zusman and Nick Zukin, co-owner of Portland deli Kenny and Zuke's, teamed up to publish this collection of the classic homestyle Jewish deli food you crave. This superb egg salad will restore your faith in egg salad.
This egg salad supposedly originated with a chef who cooked for European royalty before a stint at the National Casino in Budapest, Hungary. Odds are you won't find this delicious dish on any Las Vegas or Atlantic City menu, but it is a sure bet for lunch or at the dinner hour. Butter and sour cream lend a rich foundation, but it's still lighter than a typical mayonnaise-based egg salad. And the anchovies add a hint of salt and briny depth. This is terrific served with lettuce and fresh vegetables as a salad, or with lettuce and tomato on toast as a sandwich.
Reprinted with permission from The Artisan Jewish Deli at Home
- 6 hard-boiled eggs
- 3 tablespoons unsalted butter
- 3 tablespoons sour cream
- 2 tablespoons distilled white vinegar
- 1/4 teaspoon freshly ground black pepper
- 3 anchovy fillets packed in oil
- 1 tablespoon chopped capers
- 1 tablespoon snipped fresh chives
- 1 tablespoon finely chopped red onion or shallot
- Scoop the yolks from the halved eggs and put them in a medium bowl. Add the butter, sour cream, vinegar and pepper. Whisk together until a creamy, smooth paste forms.
- Coarsely chop the egg whites and add them to the egg yolk mixture, along with the anchovies, capers, chives and red onion. Gently fold the ingredients until fully mixed.
- Serve immediately, or cover and refrigerate until ready to serve. The egg salad can be made up to 3 days in advance.
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