Russian Deviled Eggs Oeufs à La Russe Recipes

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

Ingredients

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

RUSSIAN DEVILED EGGS

Russian Deviled Eggs image

I am calling these Russian because of my use of beets in the recipe. One day when I decided to make deviled eggs for the first time, I had made a beet salad that my mom taught me. This was just grated boiled beets mixed with mayonnaise and fresh garlic. I decided to use this instead of just plain mayo. And from here, my recipe was born! Hope you like it.

Provided by ChefSashinka

Categories Appetizers and Snacks 100+ Deviled Egg Recipes

Time 1h15m

Yield 12

Number Of Ingredients 8

Ingredients

1 small beet, peeled
2 tablespoons mayonnaise
2 teaspoons Dijon mustard
2 teaspoons sweet pickle relish
6 eggs
1 pinch ground paprika, or to taste
salt and ground black pepper to taste
12 sprigs fresh cilantro

Steps:

Place beet in a small saucepan with water to cover; bring to a simmer and cook until tender, about 15 minutes. Drain and cool. Grate beet on medium holes of a grater. Place grated beet in a bowl; stir in mayonnaise, mustard, and relish.
Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
Cut each egg in half lengthwise; place egg yolks in a bowl. Mash egg yolks with a fork; stir beet mixture into egg yolks. Season with paprika, salt, and pepper.
Place egg whites cut-side up on a serving platter. Spoon yolk mixture into egg white halves; top with cilantro.

Nutrition Facts : Calories 57.4 calories, Carbohydrate 1.4 g, Cholesterol 93.9 mg, Fat 4.3 g, Fiber 0.3 g, Protein 3.3 g, SaturatedFat 1.1 g, Sodium 81.3 mg, Sugar 0.9 g

RUSSIAN DEVILED EGGS

Russian Deviled Eggs image

A topping of salmon roe gives these deviled eggs an extra layer of flavor.

Provided by Julie Smolyansky

Categories HarperCollins snack Appetizer Hors D'Oeuvre Egg Caviar Yogurt Wasabi

Yield 6 servings

Number Of Ingredients 7

Ingredients

6 large brown eggs, hard-boiled, peeled, and halved lengthwise
1/4 cup organic plain whole-milk kefir
1 teaspoon wasabi paste
1 tablespoon mayonnaise
Pinch of Maldon sea salt
8 teaspoons (4 ounces) red caviar (red salmon roe)
Fresh dill or parsley, for garnish

Steps:

Remove the yolks from the eggs and place them in a bowl. Mash them with a fork, then add the kefir, wasabi paste, mayonnaise, and sea salt and mix well. Spoon the mixture back into the egg whites, topping each egg half with about 1 teaspoon of caviar. Arrange the deviled eggs on a platter and garnish with the fresh herbs.

RUSSIAN DEVILED EGGS

Russian Deviled Eggs image

What a fabulous deviled egg! My family loved these eggs all except for my little Momma who doesn't do the heat factor. Other than that, we all loved the kick of the horseradish and Sriracha sauce that I added in. I also added my own spice to the eggs as well. Hope you enjoy. Original recipe from: butterybooks.com

Provided by Kimberly Biegacki

Categories Poultry Appetizers

Time 30m

Number Of Ingredients 16

Ingredients

RUSSIAN DEVILED EGGS
12 large hard boiled eggs
1/3 c mayonnaise or more for creamier egg
2 Tbsp worcestershire sauce
1 1/2 Tbsp horseradish sauce
1/2 tsp onion salt
1 tsp beau monde seasoning
1 Tbsp sciracha sauce
1 Tbsp frank's hot sauce
1/2 tsp black pepper
FOR GARNISH
1 tsp dried parsley, basil or chervil
2 oz jar of caviar
3 drops hot pepper sauce on top
ON THE SIDE AS A SHOOTER
8 chilled vodka & bloody mary's

Steps:

1. Peel the boiled eggs and slice in half. In a medium bowl, add yolks and mash until smooth. Stir in the mayonnaise, Worcestershire, horseradish, hot sauces and seasonings. Spoon into the eggs. Garnish with parsley or basil and refrigerate for several hours.
2. Just before serving add a small dollop of caviar on top of egg and hot sauce. Chill your vodka and bloody Mary shooters before serving as well. April 20th, 2015---served these for our Easter Sunday Dinner

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