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Russian Eggs

November/December 1993

Your rating: None Average: 3.5 (6 votes)

Topped with caviar, these deviled eggs become a sophisticated appetizer for any fete.


Russian Eggs Recipe

Makes: 24 deviled eggs

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Total Time:

Ingredients

  • 12 hard-boiled eggs, (see Tip)
  • 1/2 cup fresh breadcrumbs, (see Tip)
  • 1/4 cup reduced-fat sour cream
  • 1/2 teaspoon freshly grated lemon zest
  • Salt & freshly ground pepper to taste
  • Caviar for garnish

Preparation

  1. Halve eggs. Scoop out yolks, reserving 6 for another use. Mash the remaining 6 yolks in a small bowl. Mix in breadcrumbs, sour cream, and lemon zest. Season with salt and pepper. Spoon the yolk mixture into the hollows in the egg whites and garnish each egg with a dollop of caviar. Arrange on a platter.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 2 days.
  • Tips: To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with cold water. Let stand until cool enough to handle before peeling.
  • To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/3 cup crumbs.

Nutrition

Per serving: 30 calories; 1 g fat (1 g sat, 1 g mono); 52 mg cholesterol; 1 g carbohydrates; 0 g added sugars; 3 g protein; 0 g fiber; 56 mg sodium; 37 mg potassium.

Exchanges: free food


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