Prep 15 mins
Cook 10 mins
This dip can be used as a sandwich filling, or serve with crackers as an entree.
- 6 hard-boiled eggs
- 1 onion, finely chopped
- 100 g butter or 100 g margarine
- 1 teaspoon Dijon mustard
- salt and pepper
- Peel and mash eggs.
- Add rest of the ingredients and mix well.
Pared down to 2 eggs and used in a sandwich. Uniquely different from egg salad with mayo. I will be making this again. Delicious and different. Thanks for posting Zsuzsa. Made for Pick A Chef Spring 2011.
This was really good! The only thing I did differently was used 50g of butter instead of 100g. I used this as a sandwich filling on whole grain toast. I will definitely make this again.
Every year on the anniversary of my father's death I celebrate his life with a Hungarian feast. This year I used this as my appetizer, served up with Recipe #44608. Instead of butter or margarine I used olive oil and sauteed the onion in it until caramalized, and the mixed that into the mashed eggs. I added a healthy dose of paprika which gave it a wonderful color and perked up the flavor. This was very tasty, I'm going to make this often, thanks!