Jewish eggs (zsidó tojás) is not really a Hungarian dish, it is originally an Ashkenazi Jewish dish served as an appetizer at Sabbath lunch in Eastern Europe, but we love it in Hungary and often serve it as an appetizer in all sorts of households.


  • 6 eggs
  • 2 tablespoons goose fat
  • 2 small red onions
  • 1 spring onion
  • 1,5 tablespoons mustard
  • 1/2 coffeespoon paprika powder
  • 1/2 coffeespoon salt
  • 1/2 cofeespoon ground black pepper

What I used in the U.S.:


I used olive oil instead of the goose fat, because you can’t find goose fat in every store in the States. It had a little bit of a different taste to it, but was still delicious and made a great vegetarian variant.

The Process:

  • cook the eggs for 10 minutes to make hard-boiled eggs (it is easier to peel 1-2 week old eggs after boiling, than fresh eggs)


  • chop the onions and satée them on olive oil (you can add the onions fresh too, I like to sautée them for a milder taste)



  • peel and mash the eggs


  • add the onions, mustard, paprika powder, salt, ground black pepper and 2 tablespoons olive oil


  • mix together and let sit for 15 minutes on room temperature


  • serve on fresh white bread or toast