in Eastern Europe, Russia

Stuffed eggs Minsk style

updated

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Ingredients for 5 servings:

  • 12 eggs, hard-boiled
  • 80 g butter
  • 1 tsp mustard
  • 2 tbsp crème fraîche (Smetana)
  • 3 tbsp dill, chopped
  • 1 tbsp parsley, chopped
  • 1 tsp paprika powder, mild
  • salt and pepper
  • 4 tbsp breadcrumbs
  • 3 tbsp cheese, grated
  • 5 anchovies

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

warm version of Russian eggs from Belarus

Peel the hard-boiled eggs, halve them lengthwise, and scoop out the yolks. Finely chop four egg whites and add them to the egg yolks along with the butter, crème fraîche, mustard (you can also use 1 tablespoon of mayonnaise), paprika, and herbs. Mix well and season with salt and pepper. Fill the egg whites heapingly with the mixture. Sprinkle with breadcrumbs and grated cheese, and top each with two anchovy halves in a crisscross pattern. Bake in the oven at 200°C for 10 minutes and serve warm.

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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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