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Recipe courtesy of Anya Von Bremzen

Eggs Stuffed with Caviar: Yaitsa Farshirovanniye Krasnoy Ikroy

  • Level: Easy
  • Yield: 4 to 6 servings
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 6 servings
    Calories
    132
    Total Fat
    9
    Saturated Fat
    3
    Carbohydrates
    2
    Dietary Fiber
    0
    Sugar
    1
    Protein
    10
    Cholesterol
    265
    Sodium
    338
  • Total: 1 hr 25 min
  • Prep: 10 min
  • Inactive: 1 hr
  • Cook: 15 min
This pretty and delicious dish is one of the most popular Russian hors d'oeuvres. Salmon caviar is relatively inexpensive, but it's still a treat. I always keep a jar in my refrigerator, as it makes a lovely garnish.
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Ingredients

6 hard-cooked eggs, peeled and halved lengthwise

1/4 cup creme fraiche or sour cream

3 tablespoons snipped fresh chives

2 tablespoons fresh lemon juice

Small pinch salt

4 ounces salmon caviar

Lettuce leaves, micro red cabbage or greens, for garnish

Small parsley sprigs, for garnish

Directions

  1. Remove the yolks from the eggs and place them in a bowl. Mash the yolks with a fork. Add the creme fraiche, chives and lemon juice to the yolks and season very lightly with salt. Mix until the ingredients are well blended.
  2. Spoon the yolk mixture back into the whites and top with a teaspoon of caviar. Refrigerate for 1 hour.
  3. Arrange on lettuce leaves, garnish each egg with a small parsley sprig and serve.

Recipe courtesy of Anya von Bremzen, Please to the Table: The Russian Cookbook, Workman Publishing, 1990

Show: Sara's Secrets
Episode: Russian Easter

Categories:

Easy Appetizer Appetizer European Recipes Easter Fish Salmon Lettuce Recipes Egg Recipes Caviar Cabbage Recipes

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2 Reviews
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Helen P.

Now this is what I call a real Russian fav food.That borsh recipe I just found here by the same contributor is the answer to my question why Americans don't really like borsh. My husband has always wondered why some of his American friends dislike it so much, because he thinks it's impossible not to love the one I cook. I told him it's because they just use wrong recipes... Beets soup and Borsh are not the same thing. <br /> <br />As for these eggs, it is simple, fast and yes, very delicious. You can also make it much simpler by mashing the hard yolk with a little bit of mayonnaise and a tiny little bit of mashed garlic, stuff egg halves with it and crown it with caviar. Simpler and a bit different. Anya's recipe is a higher end version. Thanks!

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