Russian Deviled Eggs • Oeufs à la Russe
Russian Deviled Eggs are an elevated version of the traditional ones. Colorful and tasty, it's the perfect hors d’oeuvre for the Holidays
Ingredients
- 6 large free-run eggs, hard-boiled, peeled and halved
- 1/2 cup Russian dressing see Recipe
- 2 tbsp. red caviar (such as lumpfish, rainbow trout, etc.), or as needed
- fresh dill, as needed tips & tricks
Directions
- 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
- Place the eggs in a bowl before chilling them in the fridge for 1 hour.
- 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
- 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.
- 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.
- Transfer the filling into a piping bag using a 32 star tip and fill up the egg’s cavities.
- 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.