Eggs A La Russe Recipes

EGGS A LA RUSSE

Steps:

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

EGGS ALA RUSSE

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

EGGS A'LA RUSSE

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.

RUSSIAN DEVILED EGGS

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.

NOODLES A LA RUSSE

Steps:

• Preheat oven to 350 degrees.
• Brown ground beef with onion powder and garlic in skillet; drain fat and season with salt and pepper.
• Mix together melted butter, sour cream and Parmesan cheese.
• Add meat and sour cream mixture to noodles.
• Pour into a 2 quart baking dish and sprinkle the bread crumbs over the mixture.
• Bake, uncovered, for 30-35 minutes or until lightly browned.