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🍽️ Classic Russian Eggs

280 kcal · 30 min · 4 servings

Classic Russian Eggs Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Bring about 1 liter of water to a boil in a pot.
  2. 2. Carefully place the eggs into the boiling water.
  3. 3. Cook the eggs for exactly 7 minutes.
  4. 4. Drain the hot water and immediately rinse the eggs with cold water to stop the cooking process.
  5. 5. Peel the cooled eggs completely.
  6. 6. Cut the eggs in half lengthwise.
  7. 7. Carefully remove the yolks from the egg white halves and set the empty whites aside.
  8. 8. Press the yolks through a fine sieve into a small bowl.
  9. 9. Add mayonnaise and mustard to the mashed yolk mixture.
  10. 10. Mix the ingredients well together.
  11. 11. Let the pickles and capers drain well.
  12. 12. Finely chop the pickles and capers.
  13. 13. Wash the dill and pat it dry.
  14. 14. Remove the coarse stems from the dill.
  15. 15. Chop the dill finely.
  16. 16. Cut the lemon in half.
  17. 17. Squeeze the juice from the lemon.
  18. 18. Separate the lettuce leaves from the core.
  19. 19. Wash the lettuce leaves and dry them.
  20. 20. Shred the trout into coarse pieces.
  21. 21. Mix the chopped pickles, capers, and dill with the yolk cream.
  22. 22. Season the cream with salt and pepper.
  23. 23. Add some lemon juice to the cream and mix everything well.
  24. 24. Fill the cream into a piping bag.
  25. 25. Arrange the salad on a plate.
  26. 26. Place the egg halves with the cut side facing up on the salad.
  27. 27. Fill the egg halves with the cream from the piping bag.
  28. 28. Distribute the trout pieces evenly over the filled eggs.
  29. 29. Serve the Russian Eggs immediately.

Nutrition per serving