6 recipes for Russian eggs with particularly aromatic fillings

Russian eggs were a must for every party buffet in the 70s. But this classic appetizer does not come from Russia. Its roots can be traced back to ancient Rome. Back then, eggs were seasoned with spicy sauces and served as a first course to wealthy patricians. In fact, serving eggs during entertaining was so common that the Romans had the saying “ab ova usque ad mala.” This translates as “from eggs to apples,” or from the beginning of a meal to the end. The classic recipe for Russian eggs generally consists of mayonnaise, mustard and paprika powder. However, professional chefs and home cooks around the world have experimented with numerous variations of the filling throughout history, including pickles, dill, bacon and crab meat, sriracha, kimchi, wasabi, caviar, and many others. Today we have put together some of the most interesting fillings.

Russian eggs can be prepared with different fillings

PRO TIPS

• First of all, theEggs are hard boiled. Place the eggs in a pot large enough to fit all the eggs in one layer. Add enough water to cover them by 2 to 3 inches of water. Bring the water to a boil over high heat. Remove the pot from the heat and let it stand with the lid closed for 12 minutes. Meanwhile, add cold water and ice cubes to a large bowl. Using a slotted spoon, add the eggs to the ice water and let them cool for 5 minutes.

• Hard-boiled eggs are easiest to peel immediately after they have cooled. When cooled in ice water, the egg contracts slightly in the shell.

•How to peel a hard-boiled egg:Gently tap the egg on the counter until the shell is finely crackled all over. Roll the egg between your hands to loosen the shell. Starting from the tip, run the egg under cold running water to make peeling easier.

•This is how long boiled eggs last:Hard-boiled eggs in the shell can be stored in the refrigerator for up to a week. Once peeled, the eggs should be eaten within two days.

• Russian eggs can be prepared up to 12 hours in advance. Keep covered and refrigerated.

•“No-mess” method for filling the eggs:Place the ingredients together in a 1-quart plastic food storage bag, squeeze out the air, and seal the bag. Squeeze and roll the bag with your hand until well mixed. Push the filling toward a bottom corner of the bag. Cut off about 1cm of the corner. Squeeze the filling from the bag into the center of the egg. For even prettier presentation, you can use a star nozzle.

Guacamole flavored filling (without mayonnaise)

INGREDIENTS:
12 large, hard-boiled eggs
1 ripe avocado
60 g sour cream
1 tsp salt
To garnish:
A splash of Tabasco sauce
Salsasoße
12 Tortillachips
Optional:Mexican cheese or chopped cilantro

PREPARATION:
– Halve hard-boiled eggs.
– Spoon out the egg yolks and place them in a resealable bag.
– Place the egg white halves on a plate.
– Put the avocado, sour cream, salt and a splash of Tabasco in a bag.
– Seal the bag and press with your hands until everything is completely mixed.
– Garnish with half a piece of tortilla chips and a few drops of salsa and serve.

Russian eggs with bacon and cheddar

INGREDIENTS:
14 large, hard-boiled eggs
120 g Mayonnaise
120 g sour cream
1 – 1/2 TL Dijon-Mustard
1 tsp lemon juice
1/4 tsp ground pepper
50g shredded cooked bacon and 30g finely shredded sharp cheddar cheese
2 tbsp chopped fresh chives

PREPARATION:
– Cut the eggs in half lengthwise. Keep 24 egg halves for arranging. Finely chop the remaining 4 halves and set aside.

– Remove the yolks and mash them very finely in a bowl with a fork. Add mayonnaise, sour cream, mustard, lemon juice and pepper and mix well. Add egg white, bacon, cheese and chives.

– Fill the egg yolk mixture into each egg half. Dust with paprika powder shortly before serving.

Stuffed eggs with quinoa and yogurt (without mayonnaise)

INGREDIENTS:
4 large eggs
90g cooked quinoa, chilled
3 tbsp + 1 tsp Greek yogurt
1 1/2 tbsp finely chopped coriander
Sea salt and pepper

– One 90 gCooking quinoa, 2 1/2 tbsp quinoa and 80 ml water in a pot. Bring to a boil over medium heat. Reduce heat, cover, and simmer 12 to 15 minutes or until water is almost absorbed. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork and allow to cool completely.

– Remove the yolks and place them in a bowl. Mash with a fork until smooth. Stir in quinoa, yogurt and coriander. Season with salt and pepper. Arrange the egg halves on a plate and fill with the egg yolk mixture.

– For extra flavor, add some mustard to the quinoa mixture and sprinkle chili powder over the eggs.

Avocado Ranch Cream Recipe

INGREDIENTS:
12 hard-boiled eggs, peeled
2 avocados, pitted, peeled, pureed
3 tablespoons ranch dressing
2 tablespoons freshly squeezed lime juice
1 tablespoon chopped green onion
1 – 1/2 teaspoon garlic salt
55g finely chopped, crispy cooked bacon
Optional: chopped green onions

PREPARATION:
– Halve the eggs lengthwise. Remove the yolks and place in a medium bowl.
– Add avocados, dressing, lime juice, 1 tablespoon chopped scallions and garlic salt. Mix everything well.
– Distribute the egg yolk mixture evenly in the egg white halves.
– Garnish each filled egg half with a little bacon and additional chopped spring onions before serving.

Stuffed eggs with crab meat

INGREDIENTS:
12 hard-boiled eggs, peeled
1 can of crab meat or surimi sticks
40 g Mayonnaise
2 tablespoons chopped fresh dill
2 teaspoons lemon pepper
2 teaspoons Dijon mustard
1 teaspoon horseradish powder or grated
Optional:fresh dill for garnish

PREPARATION:
– The eggs are prepared as described above.
– Add crab meat, mayonnaise, 2 tablespoons fresh chopped dill, lemon pepper, mustard and horseradish. Mix everything well and put it in a bag.
– Distribute the filling evenly between the egg halves.
– Sprinkle each filled egg half with additional fresh dill before serving.

Russian eggs with prosciutto, goat cheese and pickles

INGREDIENTS:
12 hard-boiled eggs, peeled
110g soft goat cheese, at room temperature
60 g Mayonnaise
3 tablespoons chopped pickles
1 tablespoon Sriracha sauce
2 teaspoons Dijon mustard
1/2 teaspoon garlic salt
1/4 teaspoon onion powder
30g prosciutto, cut into small pieces
2 teaspoons chopped fresh chives

PREPARATION:
– Prepare eggs as described above.
– Add the goat cheese, mayonnaise, diced pickles, Sriracha sauce, mustard, garlic salt and onion powder to the yolks.
– Fill the egg halves with the egg yolk mixture.
– Before serving, sprinkle some prosciutto and chives over each filled egg half.