Russian Deviled Eggs With Sprats Recipes
RUSSIAN DEVILED EGGS WITH SPRATS
Russian Deviled Eggs with Sprats: An easy and delicious Russian recipe with only 4 ingredients with no mayo! My absolute favorite Easter deviled eggs.
Provided by Elena Szeliga
Categories Appetizer
Time 20m
Number Of Ingredients 5
Steps:
- Cut the eggs lengthwise and remove the yolks with a spoon. Use a fork to mash them and add Greek yogurt and mustard. Fill the egg halves with the yolk mixture.
- Pulse sprats using a hand mixer or an immersion blender, adding about 2 teaspoons of oil from the can. Top the eggs with pureed sprats using a teaspoon or a pastry bag. Sprinkle with garden cress to garnish (optional). Enjoy!
Nutrition Facts : Calories 68 kcal, Protein 6 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 164 mg, Sodium 78 mg, ServingSize 1 serving
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
RUSSIAN DEVILED EGGS
A topping of salmon roe gives these deviled eggs an extra layer of flavor.
Provided by Julie Smolyansky
Categories HarperCollins snack Appetizer Hors D'Oeuvre Egg Caviar Yogurt Wasabi
Yield 6 servings
Number Of Ingredients 7
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.
RUSSIAN DEVILED EGGS
What a fabulous deviled egg! My family loved these eggs all except for my little Momma who doesn't do the heat factor. Other than that, we all loved the kick of the horseradish and Sriracha sauce that I added in. I also added my own spice to the eggs as well. Hope you enjoy. Original recipe from: butterybooks.com
Provided by Kimberly Biegacki
Categories Poultry Appetizers
Time 30m
Number Of Ingredients 16
Steps:
- 1. Peel the boiled eggs and slice in half. In a medium bowl, add yolks and mash until smooth. Stir in the mayonnaise, Worcestershire, horseradish, hot sauces and seasonings. Spoon into the eggs. Garnish with parsley or basil and refrigerate for several hours.
- 2. Just before serving add a small dollop of caviar on top of egg and hot sauce. Chill your vodka and bloody Mary shooters before serving as well. April 20th, 2015---served these for our Easter Sunday Dinner
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