Real Recipes From Real Home Cooks ®

russian deviled eggs • oeufs à la russe

Recipe by
Francine Lizotte
Surrey South, BC

This colorful & tasty elevated version of the traditional ones is the perfect hors d’oeuvre for the Holidays

yield 8 servings
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For russian deviled eggs • oeufs à la russe

  • 6 lg
    free-run eggs, hard-boiled, peeled and halved
  • 1/2 c
    russian dressing
  • 2 Tbsp
    red caviar (such as lumpfish, rainbow trout, etc.), or as needed
  • fresh dill, as needed

How To Make russian deviled eggs • oeufs à la russe

  • 1
    Let the eggs sit at room temperature for 45 minutes before plunging them in a pot with lukewarm water; bring the water to a boil. As soon as it does, cover, turn off the heat and let them sit for 20 minutes
  • 2
    Place the eggs in a bowl before chilling them in the fridge for 1 hour.
  • 3
    When it’s time to peel off the shells, roll each egg on the counter, putting enough pressure on to crack the shell before soaking them in cold water. In case you still have a hard time peeling them off, simply run some cold water between the shell and the outer membrane
  • 4
    Use a sharp knife and slice them, cleaning the blade between each egg. Drop the yolks into a bowl, scraping it out if needed, and mash the yolks very well into tiny pieces.
  • 5
    Spoon a ¼ cup of the Russian dressing into the egg yolks and stir until well combined before adding more, a little at a time until desired mix is achieved.
  • 6
    Transfer the filling into a piping bag using a 32 star tip and fill up the egg’s cavities.
  • 7
    Add a tiny amount of caviar on top of the filling. Garnish with a small sprig of dill in the filling at the top of each egg to give it that festive look.
  • 8
    To view this recipe on YouTube, click on this link >>>>