Hungarian-style egg spread

Ingredients for 4 servings:

• 6 eggs
• 2 m.-large onion(s), red
• 1 ½ tbsp butter
• 3 tsp mayonnaise
• 1 tsp mustard, medium hot
• ½ small bunch of parsley
• salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 10 minutes; Total time approx. 8 hours 30 minutes

This is the version my family makes in Budapest. The original uses goose fat instead of butter. First, take the butter out of the fridge and let it soften to the required amount (do not boil it!). Hard-boil the eggs. Meanwhile, peel the onions and chop them very finely. Finely chop the parsley. Peel the eggs and chop them very finely. The pieces should be about 5 x 5 mm or smaller. Mix the onion and butter with the eggs, then add the remaining ingredients and mix. Add salt and pepper to taste. Then refrigerate for a few hours, or preferably overnight. It tastes best with white bread.