Eggs A La Russe Recipes

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EGGS A LA RUSSE



Eggs a La Russe image

Make and share this Eggs a La Russe recipe from Food.com.

Provided by Chocolatl

Categories     Russian

Time 5m

Yield 12 egg halves, 6 serving(s)

Number Of Ingredients 9

6 hard-boiled eggs, sliced lengthwise
1 cup mayonnaise
3 tablespoons chili sauce (the sweet kind)
1 teaspoon green olives, chopped
1 teaspoon chives, chopped
1 teaspoon fresh parsley, chopped
1 teaspoon onion, chopped
1 dash hot sauce
lemon juice

Steps:

  • Arrange egg halves on a serving plate, cut side down.
  • Combine remaining ingredients and spoon over eggs.

Nutrition Facts : Calories 240.2, Fat 18.5, SaturatedFat 3.6, Cholesterol 196.7, Sodium 462.3, Carbohydrate 11.7, Fiber 0.5, Sugar 4, Protein 6.9

EGGS A'LA RUSSE



EGGS A'LA RUSSE image

Categories     Salad     Egg

Yield 2

Number Of Ingredients 9

4 hard boiled eggs
1 cup mayonnaise
1/4 cup ketchup
1 tablespoon India pickle relish
1 teaspoon fresh parsley, finely chopped
Salt and pepper
Iceberg lettuce or Romaine lettuce leaves
Paprika
Garnishes: radishes, olives and grape tomatoes

Steps:

  • To hard boil eggs: Place eggs in saucepan; cover with cold water and bring to boil over high heat. Reduce heat to simmer, cover and simmer for 15 minutes. Remove from heat immediately. Drain off hot water and cover eggs with cold water for 12 minutes. Peel eggs and refrigerate. Make dressing: In small bowl add mayonnaise, ketchup, relish, parsley, salt and pepper; blend well. Refrigerate for at least 30 minutes. Arrange lettuce leaves on two salad plates. Slice eggs with egg slicer; place slices on lettuce leaves. Top with desired amount of dressing. Sprinkle paprika over dressing. Garnish plate with sliced radishes, olives and grape tomatoes.

EGGS ALA RUSSE



EGGS ALA RUSSE image

Categories     Salad     Egg     Appetizer     Braise

Yield 4

Number Of Ingredients 5

4 hard boiled eggs
1/2 cup 1000 island dressing
4 slices cooked and crumbled bacon
4 teaspoons grated parmasian cheese
4 leaves of romane lettuce

Steps:

  • slice each egg with a knife or an egg slicer in 1/4 inch slices and "fan" long wise on a leaf of lettuce. tablesoon the dressing down the center of the "fanned"eggs sprikle with 1/2 teaspoon of grated parmasian cheese sprinke with a teaspoon of crunbled baon serve chilled

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