Russian Deviled Eggs

Kimberly Biegacki


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:


★★★★★ 3 votes

8 to 10 servings
10 Min
20 Min
Stove Top



  • 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

  • 1 tsp
    dried parsley, basil or chervil
  • 2 oz
    jar of caviar
  • 3
    drops hot pepper sauce on top

  • 8
    chilled vodka & bloody mary's

How to Make Russian Deviled Eggs


  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, 2015---served these for our Easter Sunday Dinner

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