Authentic Hungarian Egg Salad (Zsidó Tojás)

Creamy Hungarian egg salad spread smoothly onto sliced crusty sourdough bread with tomato and garnished with fresh chopped chives.

Authentic Hungarian Egg Salad (Zsidó Tojás)

Course: Appetizer, Breakfast, Dinner

Cuisine: Hungarian, Jewish, Transylvanian

Diet: Kosher, Low Fat, Low Lactose

Keyword: egg salad, egg salad recipe, egg salad without mayo, Hungarian egg salad, mayo free egg salad, Salată de ouă, Zsidó tojás

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: portions

Calories: 107kcal

Author: Timea

A deeply authentic Transylvanian family recipe for traditional Jewish egg salad (Zsidó tojás). Made completely without mayonnaise, this quick and easy spread relies on finely grated hard-boiled eggs, neutral sunflower oil, and fresh spring onions to create an incredibly creamy, velvety texture.

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Metrics - US Customary

Equipment

1 grater
1 mixing bowl

Ingredients

6 pcs large eggs free-range, hard-boiled and thoroughly chilled
50 ml sunflower oil adjust to reach your preferred creaminess
1 bunch spring onion very finely sliced
1 tablespoon chives finely chopped
1 teaspoon sea salt or to taste
1 teaspoon ground pepper freshly ground

Instructions

Step 1: Boil and Cool the Eggs- Place the eggs in a small saucepan and cover with cold water. Bring to a boil over medium-high heat, then cook for exactly 9 to 10 minutes for a perfectly firm yolk. Immediately transfer the cooked eggs to an ice bath to cool completely. Do not skip this—cold eggs grate beautifully without becoming gummy!
Step 2: Grate the Eggs- Once thoroughly chilled, peel the eggs. Using the medium or fine holes of a standard box grater, grate the whole hard-boiled eggs directly into a medium mixing bowl.
Step 3: Add Aromatics and Seasoning- Add the finely sliced spring onions and chopped fresh chives to the grated eggs. Season the mixture generously with the fine sea salt and freshly cracked black pepper.
Step 4: Emulsify with Oil- Slowly drizzle the neutral sunflower oil over the mixture while stirring gently with a fork. Keep mixing until the powdery yolks absorb the oil completely, binding everything together into a smooth, velvety, spreadable paste.
Step 5: Chill and ServeGarnish with a tiny pinch of sweet Hungarian paprika if desired. For the absolute best flavor, cover and place in the fridge for 15 to 30 minutes before serving to let the onions mellow and infuse into the oil base.

Video

Notes

Oil Selection: Stick strictly to a neutral vegetable oil like sunflower or rapeseed oil. Extra virgin olive oil is too heavy and carries a bitter note that will completely overpower the delicate flavor of the eggs.
Texture Secret: Grating the eggs is what gives this recipe its signature, spreadable Tojáskrém (egg cream) texture. Mashing with a fork will result in a chunky, Western-style salad rather than a cohesive European spread.
Storage: Keep stored in an airtight container in the refrigerator for up to 3 to 4 days. Give it a quick stir with a fork before serving leftovers to refresh the smooth sheen. Do not freeze!

Nutrition