Eggs Ala Russe Recipes

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RUSSIAN DEVILLED EGGS RECIPE



Russian Devilled Eggs Recipe image

This Russian devilled eggs recipe makes very moreish Russian stuffed eggs with a creamy filling of the yolks of hard-boiled eggs mashed with mayonnaise, mustard, paprika, dill pickles, purple shallots, and perfumed dill. A feature on the zakuski buffets before the elaborate banquets of Russian emperors they were popularised during the Soviet era.

Provided by Lara Dunston

Categories     Appetiser     Finger Food     Hors d'oeuvres

Number Of Ingredients 11

4 pieces hard-boiled eggs (peeled and halved)
2 tbsp mayonnaise, creamy
1 tsp yellow mustard
1 small dill pickle (finely diced)
1 shallot small purple (finely diced)
½ tsp paprika
¼ tsp turmeric
¼ tsp garlic powder
½ tsp salt
¼ tsp white pepper
1 tsp fresh dill (finely chopped)

Steps:

  • Boil eggs until the yolks are firm, then chill in the fridge.
  • Once eggs are cold, carefully peel them, then slice in half, cutting lengthwise. Clean your knife between eggs for smooth slices.
  • Use a teaspoon to carefully remove the yolks, transferring them to a mixing bowl.
  • Add the remaining ingredients to the bowl, then use a fork to mash together, taste, and adjust seasoning as you like.
  • Spoon the creamy egg mixture back into each egg white.
  • Garnish with sprigs of dill, transfer to a plate, and serve with shots of chilled premium vodka.

Nutrition Facts : Calories 65 kcal, Carbohydrate 1 g, Protein 3 g, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 95 mg, Sodium 277 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 4 g, ServingSize 1 serving

RUSSIAN DEVILED EGGS • OEUFS à LA RUSSE



Russian Deviled Eggs • Oeufs à la Russe image

This colorful & tasty elevated version of the traditional ones is the perfect hors d'oeuvre for the Holidays

Provided by Francine Lizotte @ClubFoody

Categories     Other Appetizers

Number Of Ingredients 4

6 large free-run eggs, hard-boiled, peeled and halved
1/2 cup(s) russian dressing
2 tablespoon(s) red caviar (such as lumpfish, rainbow trout, etc.), or as needed
fresh dill, as needed

Steps:

  • Let the eggs sit at room temperature for 45 minutes before plunging them in a pot with lukewarm water; bring the water to a boil. As soon as it does, cover, turn off the heat and let them sit for 20 minutes
  • Place the eggs in a bowl before chilling them in the fridge for 1 hour.
  • When it's time to peel off the shells, roll each egg on the counter, putting enough pressure on to crack the shell before soaking them in cold water. In case you still have a hard time peeling them off, simply run some cold water between the shell and the outer membrane
  • Use a sharp knife and slice them, cleaning the blade between each egg. Drop the yolks into a bowl, scraping it out if needed, and mash the yolks very well into tiny pieces.
  • Spoon a ¼ cup of the Russian dressing into the egg yolks and stir until well combined before adding more, a little at a time until desired mix is achieved.
  • Transfer the filling into a piping bag using a 32 star tip and fill up the egg's cavities.
  • Add a tiny amount of caviar on top of the filling. Garnish with a small sprig of dill in the filling at the top of each egg to give it that festive look.
  • To view this recipe on YouTube, click on this link >>>> https://youtu.be/DJ5pzMOTebE

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