Deviled Eggs Appetizer Ukranian Style Recipes
RUSSIAN DEVILED EGGS
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
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
DEVILED EGGS APPETIZER (((UKRANIAN STYLE)))
This is the way deviled eggs were made in Smela Gubernia, Cherkassy, Ukraine by my maternal grandmother. They are not only very different from our traditional deviled eggs, but they are ABSOLUTELY DELICIOUS !!!
Provided by Alan Leonetti
Categories European
Time 25m
Yield 12 deviled eggs
Number Of Ingredients 6
Steps:
- In a small skillet or frying pan saute the chicken livers and the finely chopped onion or shallot in butter.
- When the livers are done, transfer the livers and onion to a medium size bowl and set aside.
- While the livers and onion are cooking, place the 6 eggs in a saucepot and cover the eggs with water.
- Bring to a boil and cook the at a slightly rolling boil for 6 minutes.
- Run the hard boiled eggs under cold water to help cool them.
- Peel the eggs.
- With a sharp knife, slice the eggs in half, lengthwise, and with a teaspoon, remove the yolks, placing the yolks in with the livers and onion.
- Also, in with the livers and onion, add the vinegar.
- With a fork, mash the mixture very well.
- Check the seasoning to see if you need more salt and pepper.
- Fill the egg white halves with the mixture.
- You can either serve them immediately, or you can cover them with plastic wrap and place them into the refrigerator until ready to serve.
Nutrition Facts : Calories 52.2, Fat 3.7, SaturatedFat 1.5, Cholesterol 126.7, Sodium 45.7, Carbohydrate 0.4, Sugar 0.3, Protein 4.1
ITALIAN STYLE DEVILED EGGS
Make and share this Italian Style Deviled Eggs recipe from Food.com.
Provided by KimberlyV65
Categories Lunch/Snacks
Time 1h
Yield 12 eggs, 12 serving(s)
Number Of Ingredients 8
Steps:
- Boil, cool and peel eggs.
- Cut eggs in half lengthwise, carefully scoop out yolks and place them in a small bowl.
- Mash egg yolks with a fork.
- Add mayonnaise, Italian dressing mix, mustard, Parmesan cheese and pepper. Blend well.
- Scoop or pipe yolk mixture into egg halves.
- Garnish with black olive slices and paprika if desired. Refridgerate until ready to serve.
Nutrition Facts : Calories 58.7, Fat 4.3, SaturatedFat 1.1, Cholesterol 107.4, Sodium 90.2, Carbohydrate 1.5, Fiber 0.1, Sugar 0.6, Protein 3.4
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