Snacks & Finger Food
🌍 Public
🥜 Allergy aware
Stuffed Eggs (Russian Eggs)
Halved hard-boiled eggs filled with a creamy, tangy egg yolk dip and garnished — a classic on every buffet, known in Germany as 'Russian Eggs'.
🥜 Allergies considered in this recipe:
🥚 Egg
Source / link: Deutsche und US-amerikanische Küche (Buffet-Klassiker)
Ingredients
Amounts adjust automatically.
| 6 Stück | Eggs |
| 3 EL | Mayonnaise |
| 1 TL | Mustard |
| 1 TL | White wine vinegar |
| je 1 Prise | Salt, pepper |
| 1 Prise | Sweet paprika powder |
| 2 EL | Chives (chopped) |
Preparation
- 1 Cook the eggs hard for about 10 minutes, cool them in cold water, peel and halve lengthwise.
- 2 Remove the yolks and mix with mayonnaise, mustard, vinegar, salt and pepper into a creamy mixture.
- 3 Fill the mixture into a piping bag (or use two spoons) and pipe it into the egg white halves.
- 4 Sprinkle with paprika powder and chives and refrigerate.
Notes & tips
Note: Contains egg (also in the mayonnaise). Keep the stuffed eggs refrigerated and consume within 24 hours. For a lighter version, replace half of the mayonnaise with yogurt.
Nutrition
estimated per serving- Calories
- 199 kcal
- Protein
- 10 g
- Fat
- 17 g
- Carbs
- 1 g
– = ingredient not in nutrition database (estimate incomplete)