Hungarian Casino Eggs

Stuffed eggs coated in a sauce are an indispensable classic of festive cold platters and Easter tables.

1. Put the eggs in cold, salted water, bring it to the boil, and from boiling hard-cook them in 10 minutes. Plunge them into cold water (this makes peeling easier), then peel them.

2. Cut them in half lengthways, and gently remove the yolks.

3. Press the yolks through with a fork, and mix them smooth with half of the mayonnaise, the mustard and the sour cream.

4. Season with salt and pepper, then pile the cream back into the egg white halves – with a spoon or piping bag, neatly.

5. Smooth out the remaining mayonnaise-and-sour-cream sauce, and coat the stuffed eggs thinly with it, so they get a shiny surface.

6. Chill them thoroughly, and serve nicely cold.

Tip: Rest them in the fridge for at least an hour before serving – the flavours come together, and the cream firms up nicely too.