Farshirovannye Yaytsa Stuffed Eggs Recipes

EGGS STUFFED WITH CAVIAR: YAITSA FARSHIROVANNIYE KRASNOY IKROY

Steps:

• Remove the yolks from the eggs and place them in a bowl. Mash the yolks with a fork. Add the creme fraiche, chives and lemon juice to the yolks and season very lightly with salt. Mix until the ingredients are well blended.
• Spoon the yolk mixture back into the whites and top with a teaspoon of caviar. Refrigerate for 1 hour.
• Arrange on lettuce leaves, garnish each egg with a small parsley sprig and serve.

CAESAR STUFFED EGGS

Steps:

• Cut the fat rounded ends off the eggs and scoop the yolks into a bowl. Stand the hard-boiled egg whites upright in the egg carton. If you prefer to serve the eggs on a platter, trim a small piece of egg off the pointed ends so they will stand upright.
• Break the egg yolks up a little bit using a fork. Grate the garlic directly over the bowl, then add the anchovy paste, Parmigiano, mayo, Worcestershire, lemon juice, pepper and half the finely chopped lettuce. Mash until smooth and check the seasonings.
• Fill the egg whites, overstuffing them a little. Garnish with the remaining finely chopped lettuce.

FARSHIROVANNYE YAYTSA (STUFFED EGGS)

Steps:

• Peel the eggs and cut inhalf. Carefully remove the yolks and crush well.
• Mix with mayonaisse, mustard, pickles and scallions and season with salt and pepper.
• Using a spoon, fill the egg halves with the mixture, arrange on lettuce leaves, chill and garnish with capers and pickled red bell peppers before serving.

STUFFED EGGS (DEVILED EGGS)

Steps:

• Place eggs in boiling water.
• Bring back to a boil and boil for 10 minutes.
• Cool in cold water.
• Peel and split them lengthwise, remove yolks and place egg whites on a serving dish.
• Mash yolks with fork until free of lumps.
• Place the other 7 ingredients in blender and blend until smooth.
• Add butter in a pan and cook this mixture until thickened and then cool.
• Mix cooled mixture with mashed yolks stirring until smooth.
• Fill egg whites and garnish with parsley and paprika.
• Chill before serving.

ANCHOVY-STUFFED EGGS

Steps:

• Remove the eggs from their shells and cut them lengthwise or crosswise in half. If they are cut crosswise, cut off a thin slice from the bottom of each shelled half so that the eggs, when stuffed, will sit upright.
• Place a small sieve over a mixing bowl and put the egg yolks into the sieve. Using your fingers, press the yolks through the sieve. Add the remaining ingredients except the garnishes and beat to blend.
• Fill the cavity of each egg half with equal portions of the mixture, using a spoon or pastry tube. Decorate the top of each with small slices of pimento, olives or green pepper, or with rolled anchovy fillets.