Title: Toltott Tojas (Stuffed Eggs)
Categories: Appetizers, Cheese/eggs, Hungary, Archived
Yield: 10 Eggs

10 Eggs; hard cooked
1 Roll
1/2 c Milk, whole
6 tb Butter, unsalted; softened
1 ts Mustard, prepared
1 ts Parsley; minced
Salt; to taste
Pepper, black; to taste

Cut off a slice from the top of each each just large enough to be able to
take out the yolk.
Soak the roll in milk, squeeze it, and force through a sieve or puree in
a blender. Mix with softened butter, mustard, parsley, salt and pepper to
taste. Mix in the yolks until the stuffing is smooth, then stuff into the
whites and put back the slice you cut off.
Variation - Mix 1 tablespoon paprika well with 1 tablespoon milk, then
mix with 1 cup sour cream. Add a little salt if you like.
MM and upload by DonW1948@aol.com / CH

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip