Deviled eggs are an easy and popular appetizer. This one has a Russian accent. The novelties, versus traditional Western versions, are sauteed onion and bread crumbs. Original source: “The Art of Russian Cuisine”, which added a mayo+sour cream sauce to top with.
- 1 doz hard-boiled eggs
- 2 medium onions, diced
- 2 tsp bread crumps, preferably homemade
- 1 tbsp fresh dill leaves, chopped
- 2 tbsp butter
- 2 tbsp or so mayonaise
- more dill or parsley sprigs for garnish
- salt to taste
Sautee the onions in the butter over light-medium heat until soft and slightly caramelized. If you can, make the bread crumbs fresh by toasting a few slices of bread and then either pounding it or grating it.
Slice the eggs in half as shown. Gently press and/or scoop out the yolks and put them into a mixing bowl. Add the onion and bread crumbs. Press a fork down sideways in the bowl over each bit to create a paste. Slowly stir in mayonaise until you like the consistency. Stir in the chopped dill.
Spoon into the egg halves, overfilling each a little. Garnish wih the dill, parsley, or other finely chopped herb (such as chives).
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