Russian Chopped Eggs With Onion Recipes

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TRADITIONAL RUSSIAN PIROZHKI



Traditional Russian Pirozhki image

I'm Russian, and this recipe has been handed down from my grandma. They taste delicious, and are a great comfort food (or any other food).

Provided by Rex

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 1h50m

Yield 30

Number Of Ingredients 11

2 cups milk, warmed
1 tablespoon white sugar
1 tablespoon active dry yeast
2 tablespoons butter, melted
1 egg
1 teaspoon salt
6 cups all-purpose flour
1 tablespoon butter
½ medium head cabbage, finely chopped
6 hard-cooked eggs, chopped
salt and pepper to taste

Steps:

  • Place 1/2 cup milk in a cup or small bowl. Stir in sugar and sprinkle yeast over the top. Set aside until foamy, about 10 minutes. Pour the remaining milk into a large bowl.
  • Add the melted butter, egg, salt and 1 cup of flour to the large bowl with the milk. Stir in the yeast mixture. Mix in flour 1 cup at a time until dough pulls away from the sides of the bowl and doesn't stick to your hands. Cover the bowl loosely and set in a warm place to rise for about 1 hour. Dough should almost triple in size.
  • While you wait for the dough to rise, melt the remaining butter in a large skillet over medium heat. Add cabbage and cook, stirring frequently, until cabbage has wilted. Mix in the eggs and season with salt and pepper. Continue to cook, stirring occasionally until cabbage is tender. Set this aside for the filling.
  • Place the risen dough onto a floured surface and gently form into a long snake about 2 inches wide. Cut into 1 inch pieces and roll each piece into a ball. Flatten the balls by hand until they are 4 to 5 inches across. Place a spoonful of the cabbage filling in the center and fold in half to enclose. Pinch the edges together to seal in the filling.
  • Preheat the oven to 400 degrees F (200 degrees C). Line one or two baking sheets with aluminum foil. Place the pirozhki onto the baking sheet, leaving room between them for them to grow.
  • Bake for 20 minutes in the preheated oven, or until golden brown.

Nutrition Facts : Calories 133.8 calories, Carbohydrate 21.4 g, Cholesterol 53 mg, Fat 3 g, Fiber 1.1 g, Protein 4.9 g, SaturatedFat 1.4 g, Sodium 110.5 mg, Sugar 1.9 g

RUSSIAN CHOPPED EGGS WITH ONION



Russian Chopped Eggs With Onion image

Found on russianfoods.com. They say: "A wonderful quick spread for breakfast. You can serve it with different types of bread, the only thing - it must be fresh."

Provided by Annacia

Categories     Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

8 large eggs, hard boiled
2/3 cup finely chopped onion
1 teaspoon salt
black pepper, to taste
3 tablespoons butter

Steps:

  • Chop eggs very finely.
  • Fry onion until light brown and stir in salt and pepper.
  • Mix in the butter.
  • Spread on bread slices.

CHOPPED EGGS AND ONIONS



Chopped Eggs and Onions image

I remember my Dad making sandwiches for the family with this tasty treat. He always used pumpernickel bread. When I make it now, I use lowfat mayo, he used rendered chicken fat.

Provided by Happy Harry 2

Categories     Lunch/Snacks

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

4 eggs, hard cooked
1/2 cup onion, chopped (I use red onions)
1 tomatoes, very thinly sliced
4 slices bread, lightly toasted
1/2 teaspoon sea salt (optional)
1/4 teaspoon black pepper, fresh ground
2 tablespoons low-fat mayonnaise (or just enough to hold mixture together)
1 fresh lemon, juice of (optional)

Steps:

  • Chop the onions and eggs together until almost able to spread, but leave some texture.
  • Add salt, pepper, mayo, and lemon. Blend.
  • Cover and chill.
  • Toast bread, slice tomato and assemble sandwiches.

Nutrition Facts : Calories 308.5, Fat 11.8, SaturatedFat 3.5, Cholesterol 423, Sodium 484.9, Carbohydrate 32.7, Fiber 2.6, Sugar 6.3, Protein 17.3

EGG SALAD WITH CHOPPED GHERKINS



Egg Salad with Chopped Gherkins image

This classic egg salad works well in sandwiches, on crackers, in a lettuce cup, or in a tomato half.

Provided by SUNSETINAZ

Categories     Egg Salad

Time 25m

Yield 4

Number Of Ingredients 9

8 eggs
½ cup mayonnaise
¼ cup chopped green onion
2 tablespoons chopped celery, or more to taste
1 tablespoon chopped gherkins, or more to taste
¼ teaspoon brown mustard
¼ teaspoon dry mustard
salt and ground black pepper to taste
¼ teaspoon paprika

Steps:

  • Place eggs in a large saucepan and cover with cold water. Bring to a boil and remove from heat. Cover the saucepan with a lid and let sit until eggs are cooked through, 10 to 12 minutes. Drain and rinse with cold water until eggs are cold. Peel and chop eggs.
  • Stir chopped eggs, mayonnaise, green onion, celery, gherkins, brown mustard, and dry mustard together in a bowl. Season with salt and black pepper. Sprinkle paprika over the top.

Nutrition Facts : Calories 347.3 calories, Carbohydrate 3 g, Cholesterol 382.5 mg, Fat 31.9 g, Fiber 0.3 g, Protein 13.1 g, SaturatedFat 6.4 g, Sodium 355.7 mg, Sugar 1.3 g

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