ReceptnaptárStuffed eggs (farshirovannye yaytsa)
Stuffed eggs are one of the most beloved elements of festive Russian cold platters. The yolk is enriched into a creamy, seasoned filling from few ingredients. They are common on New Year and Easter tables.
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Method
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- Halve the eggs and remove the yolks.
- Mash the yolks with a fork.
- Add the mayonnaise, mustard, cheese, crushed garlic and chopped dill.
- Season with salt and pepper.
- Fill the whites with the mixture using a piping bag or a spoon.
- Serve garnished with caviar, radish or parsley.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Boil the eggs hard in 10 minutes so the yolk does not turn grey.
- Set the halved eggs flat side down so they do not tip.
- Other fillings: fish, mushroom, cheese.
Frequently asked questions
Can they be made ahead?
Yes, 1 day ahead, covered in the fridge.
What else can they be filled with?
Herring pâté, mushrooms, liver pâté.
Similar recipes
- Œufs mimosa (French devilled eggs) · French
- Deviled eggs · American
- Cheese and garlic salad (syrny salat) · Russian
- Khachapuri adjaruli (boat-shaped bread filled with cheese and egg) · Middle East & Caucasus
- Tamago sando (Japanese egg sandwich) · Japanese
- Stuffed Eggs Baked in Paprika-Sour Cream Sauce · Hungarian
More russian ideas
- Borscht (Russian beetroot-cabbage soup)
- Pirozhki (Russian baked filled buns)
- Olivier salad (Russian potato salad with mayonnaise)
- Solyanka (sour smoked meat soup)
- Okroshka (cold kefir soup)
- Vinaigrette salad (Russian beetroot salad)
- Seledka pod shuboy (herring under a fur coat)
- Shchi (Russian cabbage soup)
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