Hungarian Egg Salad

1. 1

   Scoop the yolks from the halved eggs and put them in a medium bowl.

2. 2

   Add the butter, sour cream, vinegar and pepper.

3. 3

   Whisk together until a creamy, smooth paste forms.

4. 4

   Coarsely chop the egg whites and add them to the egg yolk mixture, along with the anchovies, capers, chives and red onion.

5. 5

   Gently fold the ingredients until fully mixed.

6. 6

   Serve immediately, or cover and refrigerate until ready to serve.

7. 7

   The egg salad can be made up to 3 days in advance.

* Per serving · 4 servings · Values may vary.

No additional tips available.