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.
Servings: 8 Portions
- 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