Romanian Deviled Eggs Recipes

RUSSIAN DEVILED EGGS

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.

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.

LEMON CAPER DEVILED EGGS

Steps:

• Fill a large saucepan with water and bring to a boil over high heat. With a ladle, slowly lower the eggs into the water, one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain. When they are cool enough to handle, peel the eggs.
• Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites, cut-side up, on a serving platter. Blitz the egg yolks by themselves for about 10 seconds. To the yolks, add the mayo, mustard, capers, salt, pepper, garlic and lemon zest. Process until well blended and smooth, scraping down the sides as necessary.
• Transfer the mixture to a resealable plastic bag. Seal the bag, then use scissors to snip off the tip of one of the bottom corners to form a small hole. Pipe the egg yolk mixture into the egg whites or store the egg whites and yolk mixture separately in the fridge until ready to fill and serve, one to two days. Garnish the filled eggs with paprika and parsley and serve immediately.

ROMANIAN DEVILED EGGS

Steps:

• Cut the eggs lenghtwise.
• Mash the yolks, add the rest of the ingredients and mix until very smooth.
• Fill the egg halves with a cake decorator and ornate with olives and parsley.

ITALIAN STYLE DEVILED EGGS

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.

ROMANIAN ROASTED EGGPLANT SPREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Poke eggplant with a fork and place on a baking sheet.
• Roast in the preheated oven until skin is charred and eggplant is soft, about 45 minutes. Cool until easily handled, 5 to 10 minutes.
• Peel eggplant and drain in a colander for 30 minutes. Chop eggplant very finely.
• Place eggplant in a bowl and blend using an electric mixer. Gradually add oil and keep mixing until incorporated, about 2 minutes. Add yogurt and salt; mix well. Stir in chopped onion.