Kim Biegacki Recipe

Russian Deviled Eggs

By Kim Biegacki pistachyoo


What a fabulous deviled egg! My family loved these eggs all except for my little Momma who doesn't do the heat factor. Other than that, we all loved the kick of the horseradish and Sriracha sauce that I added in. I also added my own spice to the eggs as well.
Hope you enjoy.


Original recipe from: butterybooks.com


Recipe Rating:
 3 Ratings
Serves:
8 to 10 servings
Prep Time:
Cook Time:
Cooking Method:
Stove Top

Ingredients

RUSSIAN DEVILED EGGS
12 large
hard boiled eggs
1/3 c
mayonnaise or more for creamier egg
2 Tbsp
worcestershire sauce
1 1/2 Tbsp
horseradish sauce
1/2 tsp
onion salt
1 tsp
beau monde seasoning
1 Tbsp
sciracha sauce
1 Tbsp
frank's hot sauce
1/2 tsp
black pepper
FOR GARNISH
1 tsp
dried parsley, basil or chervil
2 oz
jar of caviar
3
drops hot pepper sauce on top
ON THE SIDE AS A SHOOTER
8
chilled vodka & bloody mary's
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Directions Step-By-Step

1
Peel the boiled eggs and slice in half. In a medium bowl, add yolks and mash until smooth. Stir in the mayonnaise, Worcestershire, horseradish, hot sauces and seasonings. Spoon into the eggs. Garnish with parsley or basil and refrigerate for several hours.
2
Just before serving add a small dollop of caviar on top of egg and hot sauce. Chill your vodka and bloody Mary shooters before serving as well.

April 20th, 2014---served these for our Easter Sunday Dinner

About this Recipe