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Appetizer Recipes

Russian Eggs

4 servings
Czech Boiling, Cold Cuisine

Russian Eggs is delicious cold appetizer is something like a savory version of a decadent sundae. It is full of surprising flavors that together come in perfect harmony. The combination of the mouthwatering base salad along with the deli meat, hard-boiled egg, delicious sauce, pickle, and pimiento pepper is simply irresistible.

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This perfectly-sized appetizer is easy to make, and will nicely prepare your taste buds for other courses. Or it can be served as a main attraction at any cocktail party. The last thing that I want to mention is the origin. I bet that most of you expect that this recipe comes from Russia, but in fact, it originated in the Czech Republic in the mid-20th century, and the only thing that is Russian is the name.

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Tom the Chef Tom the Chef Founder
November 6, 2023
  • 30 min.
  • 60 min.
  • 1/5
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Ingredients:

Base salad ingredients:

  • 1 potato (medium size)
  • 1 carrot (medium size)
  • ¼ peas - fresh (or defrosted frozen)
  • 2 pickles - canned, drained and diced (reserve some liquid) (medium size)
  • ¼ onion - peeled and finely chopped
  • 1 TSP of dill pickle juice (water from dill pickle jar)
  • ½ cup of mayonnaise
  • Pinch of salt
  • ¼ TSP of pepper - ground (ideally freshly ground)

Russian sauce:

Toppings:

* Try to select the thinner slices, but it is possible to also work with thicker slices (it is slightly more difficult).

Tools:

Recipes

Best served with:

Czech Rye Bread
Czech Rolls Rohliky Recipe
Herb Baguette

Directions:

1. Base salad:

1.1.

Potato, carrot, & peas preparation and cooking:

1.1.1.

Rinse potato and carrot under cold water.

1.1.2.

Then peel.

1.1.3.

Dice potato and carrot into uniform dices (size about 3/8”).

1.1.4.

Place together into a medium pot and then fill the pot with water (about 1” above the level of the vegetables).

1.1.5.

Cover the pot with a lid and place on a high heat burner. Bring to a boil.

1.1.6.

Lower heat to medium and boil until fully cooked (about 12 – 15 minutes). Take one of the potatoes out and taste to make sure it is done.

1.1.7. Then add:

¼ cup of frozen peas

Cook for an additional 30 seconds (this is enough time to even cook frozen peas).

1.1.8.

Drain the water by pouring over a colander and place on a baking sheet to totally cool.

1.1.9.

1.1.9. When fully cooled, place into a medium mixing bowl.

1.2.

Final phase:

1.2.1. Add into a medium mixing bowl:

2 medium pickles – diced
¼ medium onion – finely chopped
1 TSP of dill pickle juice
½ cup of mayonnaise
Pinch of salt
¼ TSP of ground pepper

Thoroughly fold together with a spatula.

1.2.2.

Taste and add salt and pepper if needed.

1.2.3.

1.2.3. Use soon for step 4 (assembly) or for best results, refrigerate overnight before step 4 (so ingredients nicely combine).

Kitchen Guide

Fruit & Vegetable Preparation & Cutting

September 29, 2023

Fruit and vegetables are nutritious, full of vitamins, and are very flavorful. Even if you are not interested in gaining the health benefits or appreciate the initial taste, fruit and vegetables are often very important for creating a final flavor in many meals (creating important flavor elements). The following are ways to wash, peel, and cut your produce. In this section, I’m not able to cover all fruits and vegetables but have chosen the most common ones. In this section I’m not able to cover all fruits and vegetables but have chosen the most common ones.

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Tom the Chef Tom the Chef Founder

2. Russian sauce:

2.1. Place into a small mixing bowl:

¼ cup of mayonnaise
2 TBSP of dill pickle juice
Pinch of salt
Pinch of pepper

And thoroughly stir until fully combined.

Note: The final sauce should be slightly liquidly but still creamy (just enough to nicely coat the spoon). Optionally, slightly dilute with more dill pickle juice.

3. Topping preparation:

3.1.

Hard-boiled eggs: Peel and then cut into half lengthwise (each portion will have half of the egg).

3.2.

Dill pickle: Cut each diagonally and then using a paring knife, perform a cut through each pickle (I usually go from the thicker side, but that decision is up to you). The goal of cutting the pickle is to be able to open the pickle into a nice fanned-out shape in later steps – so do not cut totally through. Each portion will have half of the pickle.

3.3.

Mayonnaise: Fill a pastry bag with ¼ cup of mayonnaise.

4. Assemble:

4.1.

Assemble directly in each of 4 glasses, each glass will have the ingredients in the following order and amount:

4.1.1.

Scoop about ¼ of the total amount of the base salad into each glass (about 4 OZ to 5.33 OZ each).

4.1.2.

Place half of the egg (egg yolk down) on the top of the base salad.

4.1.3

Pour over egg about 1 to 2 TBSP of Russian sauce prepared in step 2.

4.1.4.

Create a cone from the ham slice and place it on the top of the base salad right next to the egg and then slightly push in to make sure that the cone will not open.

4.1.5.

Then create another cone shape from the pepperoni salami and insert into the ham.

4.1.6.

Then place next to the egg 1 TSP of chopped pimiento peppers.

4.1.7.

Place half of the pickle between the egg and the ham and try to open it into nice fanned-out shape.

4.1.8.

Take the pastry bag and pipe out a little bit of mayonnaise right into the center to nicely tie all ingredients together.

4.1.9.

Then gently sprinkle the egg part with little bit of finely chopped chives or parsley.

5. Serve with a slice of bread, roll, or baguette.

About the Author:
Tom the ChefFounder
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  • Published Recipes: 269
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