Kaszinótojás

The story

Kaszinótojás, casino eggs, are hard-boiled eggs whose yolks are mashed with mustard and mayonnaise, returned to the whites and set on franciasaláta, the diced vegetable salad that other countries call Russian or Olivier salad. A 2023 essay on the Budapest news site Telex says the cookbook author Elek Magyar is credited with first using the name, that the dish reached Hungary between the two world wars, and that Hungarian is the only language that calls these stuffed eggs casino eggs. The essay places them on the hidegtál, the cold platter of the holidays, and, in the author's family, ties them to New Year's Eve. At Easter the cold platter returns. Pénzcentrum describes Easter cold platters of ham, eggs, salads, cold roasts and kocsonya set out for relatives and visitors, including the visitors who come on Easter Monday, March 29 in 2027, to sprinkle the women with water. No new dishes were cooked that Monday, so the table was built from what was already made, and a 2022 Pénzcentrum Easter feature names kaszinótojás among the ways eggs go onto that platter. Make the salad and boil the eggs on Saturday, then assemble the platter on Sunday morning.