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🍽️ Classic Russian Eggs

144 kcal · 30 min · 4 servings

Ingredients

• 8 eggs
• 50 g pickles (jar)
• 2 sprigs dill
• 2 sprigs tarragon
• 0.5 bunch chives
• 125 g salad cream
• 75 g quark
• 1 level tsp paprika powder (sweet)
• salt
• pepper
• 4 tsp vegetarian caviar (or caviar of your choice)
• dill (for garnishing)

Instructions

1. 1. Carefully prick the wider end of the eggs with a needle.
2. 2. Place the eggs in boiling water and boil them hard for 9 to 10 minutes.
3. 3. Remove the eggs from the water and rinse them immediately with cold water to cool them down.
4. 4. Let the eggs cool down completely.
5. 5. Peel the shells off the eggs.
6. 6. Cut the eggs in half lengthwise.
7. 7. Carefully separate the yolk from the egg white.
8. 8. Press the yolk through a fine sieve into a bowl to crush it.
9. 9. Set aside some yolk if you need it for decoration later.
10. 10. Let the pieces of mustard pickles drain well.
11. 11. Dice the mustard pickles very finely.
12. 12. Finely chop the dill sprigs.
13. 13. Finely chop the tarragon leaves.
14. 14. Finely chop the chive rings.
15. 15. Add the salad cream to the crushed yolk.
16. 16. Add the quark (curd cheese) to the yolk.
17. 17. Add the paprika powder to the yolk.
18. 18. Season the mixture with a little salt.
19. 19. Season the mixture with a little pepper.
20. 20. Add the finely chopped herbs (dill, tarragon, chives) to the yolk.
21. 21. Stir everything together until a smooth cream forms.
22. 22. Fill the cream into a piping bag.
23. 23. Attach a star tip to the piping bag.
24. 24. Pipe the cream decoratively into the hollowed egg halves.
25. 25. Garnish each egg half with some caviar.
26. 26. Garnish each egg half with a dill sprig.
27. 27. Use the reserved yolk for decoration if desired.
28. 28. Serve the eggs immediately.

Nutrition per serving

• kcal: 144
• Protein: 9 g · Fett/Fat: 10 g · Carbs: 3 g