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Hungarian Stuffed Beef Roll or Husos Tekercs (literally "rolled meat") is a prime candidate for economical cuts of beef because it's braised until fork-tender on the stovetop. The beef is stuffed with ground pork and hard-cooked eggs — a favorite in Hungarian cooking — and is another example of Eastern Europeans' love of tucking food surprises in other foods.
When preparing the egg salad, I did not bother with making mayonnaise in case the experiment failed. Instead I used three tablespoons of vinegar and a tablespoon of olive oil. Chopped green onion, a little salt… and there I had it! An egg salad sandwich on a day it too hot to cook!
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Ingredients: 12 large eggs 1/2 cup mayonnaise 1 teaspoon Dijon mustard black pepper Toppings (such as paprika, crumbled cooked bacon, chopped cooked asparagus, or chopped fresh herbs) Directions Place the eggs in a large saucepan and add enough cold water to cover them by 1 inch. Bring to a boil. Remove from heat, cover saucepan, and let stand for 12 minutes. Drain the eggs and run under cold water to cool. Peel the eggs and cut in half length-wise. Transfer the yolks to a small bowl and mash with the mayonnaise, mustard, and 1/8 teaspoon pepper. Spoon the mixture into the whites and sprinkle with the desired toppings.
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Hungarian Stuffed Beef Roll or Husos Tekercs (literally "rolled meat") is a prime candidate for economical cuts of beef because it's braised until fork-tender on the stovetop. The beef is stuffed with ground pork and hard-cooked eggs — a favorite in Hungarian cooking — and is another example of Eastern Europeans' love of tucking food surprises in other foods.
When preparing the egg salad, I did not bother with making mayonnaise in case the experiment failed. Instead I used three tablespoons of vinegar and a tablespoon of olive oil. Chopped green onion, a little salt… and there I had it! An egg salad sandwich on a day it too hot to cook!
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Ingredients:
12 large eggs
1/2 cup mayonnaise
1 teaspoon Dijon mustard
black pepper
Toppings (such as paprika, crumbled cooked bacon, chopped cooked asparagus, or chopped fresh herbs)
Directions
Place the eggs in a large saucepan and add enough cold water to cover them by 1 inch. Bring to a boil. Remove from heat, cover saucepan, and let stand for 12 minutes. Drain the eggs and run under cold water to cool.
Peel the eggs and cut in half length-wise. Transfer the yolks to a small bowl and mash with the mayonnaise, mustard, and 1/8 teaspoon pepper. Spoon the mixture into the whites and sprinkle with the desired toppings.
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