Deviled eggs – Russian style

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I made these deviled eggs last night for my Mom’s birthday dinner (among a number of other yummy things) and they were gone in seconds. For the most part they are basic deviled eggs but for the addition of sour cream and… caviar, of course! I used the red kind, derived from salmon (black caviar – from sturgeon – is much more expensive and inaccessible unless one lives on the Caspian Sea). Although, of course either type will work here.

Caviar might be easiest to obtain at a European deli or a seafood specialty store, if there is one in your area. We are lucky to actually have a Russian delicatessen about a 15 minute drive from our house, that offers all sorts of goodies from the former Soviet-bloc countries – caviar, herring and smoked fish, Russian-style ice cream and cottage cheese (tvorog), all sorts of pickles veggies, and liquor-filled candies (or booze-chocolates, as my husband refers to them).

Far from being just a pricy delicacy, caviar (red or black) is actually a health food, containing high amounts of Omega-3 fatty acids and Vitamin E. There is something about the shiny bright reddish-orange little globes perched atop an egg half filled with creamy goodness, and sprinkled with bright green fresh dill that in my mind, has always made these deviled eggs a symbol of a festive Russian dinner table.

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My deviled egg dish holds 16 egg halves, so I used:

8 hardboiled eggs
2 generous tablespoons sour cream
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
A small jar of red or black caviar (I think I useda total of about 3 tablespoons of caviar for this recipe)
1/3 teaspoon of salt
1 tablespoon of chopped fresh dill

Peel the eggs and cut lengthwise into halves.

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Take out the yolks and mash well together with the mayo, mustard, sour cream and salt. Start with a fork and you can use a blender to finish mixing it into a nice lump-free homogenous mixture.

Return the mixture back into the empty egg halves. You can use just a teaspoon, or any utensil you might employ to pipe filling or decorate a cake. I used this little device.

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Once all the eggs are filled with the filling (you may not use it all up), spoon a little bit of the caviar on top of each one.

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Garnish by sprinkling fresh dill over the eggs. Watch your dinner guests raise eyebrows in delight.

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10 Responses to Deviled eggs – Russian style

  1. Pingback: Lunch of the Day -10/22/2014 | russianmartini

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  3. scolgin says:

    That’s it — I’m making these!!

    • Haha – what took you so long?! 😉 Pretty jealous of your cruise. For some strange reason Alaska is one place I’ve always wanted to take a cruise to – despite the fact I hate cold/snow/ice.

      • scolgin says:

        There’s actually not that much cold/snow/ice in Alaska unless you go further north. We even went swimming in a lake! Not too far from Russia up there, too! (as our friend Sarah Palin reminded us…) Bet some of that nice smoked Alaskan salmon would be delicious on your deviled eggs, especially with salmon caviar!!

    • I can’t believe you went swimming in Alaska. I bet it was awesome. Smoked salmon would be kick-butt on these eggs as well, I’ve done it that way too, but I’ve just mixed it into the filling. The caviar looks pretty on top 😉

  4. I can eat this whole plate by myself, lol. Love фаршированные яйца 🙂

  5. Thanks, I bet they’d be good with garlic – then again, most things are better with garlic! 🙂

  6. Yelena says:

    Yum!!! My family alway did devil eggs with cheese and garlic on occasions…never tried with caviar. Looks delicious!!!

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