Russian Deviled Eggs Recipes

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RUSSIAN DEVILED EGGS WITH SPRATS



Russian Deviled Eggs with Sprats image

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

6 eggs (boiled)
1 tablespoon Greek yogurt
1 teaspoon mustard
10-12 canned sprats
garden cress (to garnish (optional))

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 DEVILLED EGGS RECIPE



Russian Devilled Eggs Recipe image

This Russian devilled eggs recipe makes very moreish Russian stuffed eggs with a creamy filling of the yolks of hard-boiled eggs mashed with mayonnaise, mustard, paprika, dill pickles, purple shallots, and perfumed dill. A feature on the zakuski buffets before the elaborate banquets of Russian emperors they were popularised during the Soviet era.

Provided by Lara Dunston

Categories     Appetiser     Finger Food     Hors d'oeuvres

Number Of Ingredients 11

4 pieces hard-boiled eggs (peeled and halved)
2 tbsp mayonnaise, creamy
1 tsp yellow mustard
1 small dill pickle (finely diced)
1 shallot small purple (finely diced)
½ tsp paprika
¼ tsp turmeric
¼ tsp garlic powder
½ tsp salt
¼ tsp white pepper
1 tsp fresh dill (finely chopped)

Steps:

  • Boil eggs until the yolks are firm, then chill in the fridge.
  • Once eggs are cold, carefully peel them, then slice in half, cutting lengthwise. Clean your knife between eggs for smooth slices.
  • Use a teaspoon to carefully remove the yolks, transferring them to a mixing bowl.
  • Add the remaining ingredients to the bowl, then use a fork to mash together, taste, and adjust seasoning as you like.
  • Spoon the creamy egg mixture back into each egg white.
  • Garnish with sprigs of dill, transfer to a plate, and serve with shots of chilled premium vodka.

Nutrition Facts : Calories 65 kcal, Carbohydrate 1 g, Protein 3 g, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 95 mg, Sodium 277 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 4 g, ServingSize 1 serving

RUSSIAN DEVILED EGGS



Russian Deviled Eggs image

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

1 small beet, peeled
2 tablespoons mayonnaise
2 teaspoons Dijon mustard
2 teaspoons sweet pickle relish
6 eggs
1 pinch ground paprika, or to taste
salt and ground black pepper to taste
12 sprigs fresh cilantro

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



Russian Deviled Eggs image

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

6 large brown eggs, hard-boiled, peeled, and halved lengthwise
1/4 cup organic plain whole-milk kefir
1 teaspoon wasabi paste
1 tablespoon mayonnaise
Pinch of Maldon sea salt
8 teaspoons (4 ounces) red caviar (red salmon roe)
Fresh dill or parsley, for garnish

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 EGGS WITH HORSERADISH SAUCE



Russian Eggs With Horseradish Sauce image

A different and interesting way to eat eggs. The cooking time includes the 30 minute chilling time.

Provided by Sarah_Jayne

Categories     Russian

Time 45m

Yield 6 serving(s)

Number Of Ingredients 5

6 eggs, hard boiled
1 teaspoon horseradish
1/2 cup mayonnaise
1/2 cup sour cream
salt and pepper

Steps:

  • Cut eggs in halves and place on a platter.
  • Blend the rest of ingredients together and pour over the eggs.
  • Chill for about 30 minutes before serving.

RUSSIAN DEVILED EGGS



Russian Deviled Eggs image

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     Deviled Eggs

Time 1h15m

Yield 12

Number Of Ingredients 8

1 small beet, peeled
2 tablespoons mayonnaise
2 teaspoons Dijon mustard
2 teaspoons sweet pickle relish
6 eggs
1 pinch ground paprika, or to taste
salt and ground black pepper to taste
12 sprigs fresh cilantro

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

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