Russian eggs
Russian eggs , also known as Russian egg , are a starter made from hard-boiled eggs . They belong to the cold kitchen .
A classic variant consists of halved eggs garnished with tartar sauce , on which some caviar is placed. The name is probably based on this ingredient. With most of the other variants, the egg yolk is passed through a sieve and mixed with spicy ingredients such as mustard , mayonnaise , anchovies , capers , herbs , etc., and put back on the egg white.
It is also customary in the region to place egg halves covered with mayonnaise and caviar (or roe of other fish) on potato salad and garnish everything with piles of meat salad , salmon (or salmon substitute ) or salmon hamburger and red herring salad. Russian eggs can also be placed in aspic and are sold in this form as industrially manufactured finished goods.
Russian egg with slices of black truffle
Russian egg in aspic on meat salad
Stuffed eggs
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In Henriette Davidis ' practical cookbook from 1845 there is a simpler recipe: "Hard-boiled eggs are placed in cold water to cool, then peeled off and placed whole in a salad bowl, where they are poured with tartar sauce that has been seasoned with chives ."
