in Recipes

Russian eggs

updated

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Ingredients for 4 servings:

  • 250 g mayonnaise
  • 1 tbsp sour cream
  • 4 tbsp yogurt
  • 2 tbsp pickle(s), chopped
  • 2 tbsp cucumber(s), (pickle), chopped
  • 1 tbsp parsley, chopped
  • 3 anchovy fillets
  • 1 tbsp capers
  • 1 tbsp lemon juice
  • 1 jar of caviar (56.8 g)
  • 6 eggs

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Thoroughly mix the mayonnaise with the sour cream and yogurt. Add the two cucumbers and the finely chopped fresh parsley. Mash the anchovy fillets with a fork and mix with the capers, lemon juice, sugar, and salt until creamy. Mix with the mayonnaise. Pour into a shallow bowl and refrigerate. Rinse the hard-boiled eggs, peel them, and halve them lengthwise. Arrange the egg halves in a wreath on top of the chilled mayonnaise, garnishing each egg with caviar.

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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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