Eggs A La Russe Recipes

EGGS A LA RUSSE

Steps:

• Arrange egg halves on a serving plate, cut side down.
• Combine remaining ingredients and spoon over eggs.

EGGS ALA RUSSE

Steps:

• slice each egg with a knife or an egg slicer in 1/4 inch slices and "fan" long wise on a leaf of lettuce. tablesoon the dressing down the center of the "fanned"eggs sprikle with 1/2 teaspoon of grated parmasian cheese sprinke with a teaspoon of crunbled baon serve chilled

EGGS A'LA RUSSE

Steps:

• To hard boil eggs: Place eggs in saucepan; cover with cold water and bring to boil over high heat. Reduce heat to simmer, cover and simmer for 15 minutes. Remove from heat immediately. Drain off hot water and cover eggs with cold water for 12 minutes. Peel eggs and refrigerate. Make dressing: In small bowl add mayonnaise, ketchup, relish, parsley, salt and pepper; blend well. Refrigerate for at least 30 minutes. Arrange lettuce leaves on two salad plates. Slice eggs with egg slicer; place slices on lettuce leaves. Top with desired amount of dressing. Sprinkle paprika over dressing. Garnish plate with sliced radishes, olives and grape tomatoes.

RUSSIAN DEVILED EGGS • OEUFS à LA RUSSE

Steps:

• 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.
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