• Yield: Serves 4 to 6

This egg salad supposedly originated with a chef who cooked for European royalty before a stint at the National Casino in Budapest, Hungary. Odds are you won’t find this delicious dish on any Las Vegas or Atlantic City menu, but it is a sure bet for lunch or at the dinner hour. Butter and sour cream lend a rich foundation, but it’s still lighter than a typical mayonnaise-based egg salad. And the anchovies add a hint of salt and briny depth. This is terrific served with lettuce and fresh vegetables as a salad, or with lettuce and tomato on toast as a sandwich.

  • 6 hard-boiled eggs, halved

  • 3 tablespoons unsalted butter, melted and cooled slightly

  • 3 tablespoons sour cream

  • 2 teaspoons distilled white vinegar

  • 1/4 teaspoon freshly ground black pepper

  • 3 anchovy fillets packed in oil, drained and minced

  • 1 tablespoon chopped capers

  • 1 tablespoon snipped fresh chives

  • 1 tablespoon finely chopped red onion or shallot

Scoop the yolks from the halved eggs and put them in a medium bowl. Add the butter, sour cream, vinegar, and pepper. Whisk together until a creamy, smooth paste forms.

Coarsely chop the egg whites and add them to the egg yolk mixture, along with the anchovies, capers, chives and red onion. Gently fold the ingredients until fully mixed.

Serve immediately, or cover and refrigerate until ready to serve. The egg salad can be made up to 3 days in advance.

From The Artisan Jewish Deli at Home by Nick Zukin and Michael Zusman / Andrews McMeel Publishing, LLC.