in Eastern Europe, Russia

Russian eggs

updated

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Ingredients for 4 servings:

  • 8 eggs
  • 1 onion(s)
  • 250 g mushrooms
  • mayonnaise
  • chives

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

according to my Russian grandmother’s recipe

Boil the eggs (very) hard, peel, and halve them. Remove the yolks and place them in a bowl. Finely chop the onion and sauté in a little oil. Clean the mushrooms, cut them into small slices, and sauté them with the onions until the liquid evaporates. Add the onion and mushroom mixture to the egg yolks and mix well until a suitable filling mixture has formed. Now, using a teaspoon, fill each egg half with the mixture. Finally, add a dollop of mayonnaise to each half and sprinkle with chives (or parsley). The quantities in this recipe are a bit tricky and may need to be varied slightly.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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