Title: Toltott tojas (stuffed eggs)
 Categories: Appetizers, Cheese/eggs, Hungary
      Yield: 10 Eggs
 
     10 ea Eggs; hard cooked
      1 ea Roll
    1/2 c  Milk, whole
      6 tb Butter, unsalted; softened
      1 ts Mustard, prepared
      1 ts Parsley; minced
           Salt; to taste
           Pepper, black; to taste
 
    Cut off a slice from the top of each each just large enough to be
  able to take out the yolk.
    Soak the roll in milk, squeeze it, and force through a sieve or
  puree in a blender. Mix with softened butter, mustard, parsley, salt
  and pepper to taste. Mix in the yolks until the stuffing is smooth,
  then stuff into the whites and put back the slice you cut off.
    Variation - Mix 1 tablespoon paprika well with 1 tablespoon milk,
  then mix with 1 cup sour cream. Add a little salt if you like.
    MM and upload by DonW1948@aol.com / CH