Casino Tojas (Hungarian Deviled Eggs) — Jewish Food Society
Photographer: Armando Rafael. Food stylist: Rebecca Jurkevich. Prop stylist: Vanessa Vazquez.
Ingredients
- 6 large hardboiled eggs, peeled
- ¼ cup mayonnaise
- 1 teaspoon yellow mustard
- 1 teaspoon anchovy paste
- Parsley leaves, for garnishing
- Paprika, for garnishing
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