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🍽️ Vegan Russian Eggs

155 kcal · 30 min · 4 servings

Vegan Russian Eggs Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Thoroughly wash the potatoes under running water.
  2. 2. Cut the potatoes in half.
  3. 3. Fill a pot with water and add some salt.
  4. 4. Bring the salted water to a boil.
  5. 5. Add the potato halves to the boiling water.
  6. 6. Cook the potatoes over medium heat for about 20 minutes.
  7. 7. Drain the cooking water.
  8. 8. Let the potatoes drain in a colander.
  9. 9. Wash the salad greens thoroughly.
  10. 10. Spin the salad dry.
  11. 11. Hollow out the inside of the potato halves using a teaspoon.
  12. 12. Create a hollow of about 1 cm depth.
  13. 13. Place the scooped-out potato mass into a tall container.
  14. 14. Add the vegan spread.
  15. 15. Add vinegar.
  16. 16. Season with salt.
  17. 17. Season with pepper.
  18. 18. Blend everything thoroughly with an immersion blender.
  19. 19. Fill the finished potato mixture into a piping bag.
  20. 20. Pipe the mixture into the hollowed-out potato halves.
  21. 21. Arrange the salad leaves on a plate.
  22. 22. Place the stuffed potatoes on the salad.
  23. 23. Sprinkle the potatoes with paprika powder.
  24. 24. Serve the dish.

Nutrition per serving