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Russian Devilled Eggs Recipe for a Zakuski Table Fit for a Tzar. Copyright © 2021 Terence Carter / Grantourismo. All Rights Reserved.
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5 from 1 vote

Russian Devilled Eggs Recipe

This Russian devilled eggs recipe makes very moreish Russian stuffed eggs with a creamy filling of the yolks of hard-boiled eggs mashed with mayonnaise, mustard, paprika, dill pickles, purple shallots, and perfumed dill. A feature on the zakuski buffets before the elaborate banquets of Russian emperors they were popularised during the Soviet era.
Prep Time20 mins
Cook Time10 mins
Course: Appetiser, Finger Food, Hors d'oeuvres
Cuisine: Russian
Servings: 8 Portions
Calories: 65kcal
Author: Lara Dunston


  • 4 pieces hard-boiled eggs peeled and halved
  • 2 tbsp mayonnaise, creamy
  • 1 tsp yellow mustard
  • 1 small dill pickle finely diced
  • 1 shallot small purple finely diced
  • ½ tsp paprika
  • ¼ tsp turmeric
  • ¼ tsp garlic powder
  • ½ tsp salt
  • ¼ tsp white pepper
  • 1 tsp fresh dill finely chopped


  • Boil eggs until the yolks are firm, then chill in the fridge.
  • Once eggs are cold, carefully peel them, then slice in half, cutting lengthwise. Clean your knife between eggs for smooth slices.
  • Use a teaspoon to carefully remove the yolks, transferring them to a mixing bowl.
  • Add the remaining ingredients to the bowl, then use a fork to mash together, taste, and adjust seasoning as you like.
  • Spoon the creamy egg mixture back into each egg white.
  • Garnish with sprigs of dill, transfer to a plate, and serve with shots of chilled premium vodka.


Calories: 65kcal | Carbohydrates: 1g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 277mg | Potassium: 47mg | Fiber: 1g | Sugar: 1g | Vitamin A: 210IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg