in Recipes

Russian eggs

updated

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Ingredients for 1 servings:

  • 10 eggs
  • 1 jar salmon substitute (salmon schnitzel)
  • 3 cucumber(s) , (pickles)
  • possibly milk

Instructions

Working time approx. 35 minutes; Rest time approx. 15 minutes; Total time approx. 50 minutes

simple and delicious

Hard-boil the eggs. Meanwhile, dice the pickles into small cubes. Halve the hard-boiled eggs lengthwise, remove the yolks, and place them in a bowl. Place the egg halves on a plate. Mash the yolks with a fork. Add the salmon schnitzels and pickles to the bowl and mix well. If the mixture is too thick, add a little milk if desired. But it shouldn’t be runny! Refrigerate the mixture for 15 minutes to rest. Then fill the egg halves with the mixture. The eggs are best served cold. They go very well with a cold buffet.

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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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