I haven't tried this, but it sure looks good. Certainly making me hungry posting it.
Russian Stuffed Eggs
1 doz. large (jumbo) eggs
1/2 lb large mushrooms
1 bunch parsley
ground black pepper
Mayonnaise (Recommend Cholesterol Free Kraft)
Boil the eggs for 10 minutes or more (until they're hard) let them cool off completely. Chop the mushrooms very finely (a good food processor will help) The goal is to have about 2 cups of chopped mushrooms for every dozen eggs. Chop 1/2 cup of parsley (very very fine, food processor type fine) Cut the eggs in half and take out the yolks. Mix the egg yolks with the mushrooms, parsley and add a tea spoon full of black pepper.
Add 1/2 cup mayonnaise and stir the whole thing. You should have a grey, mush roomy paste. Stuff each hollow egg half with heaping teaspoon of the paste. Put a tiny little bit of mayo on top and stick a parsley leaf on. Refrigerate before serving.
Most people will grab 3 - 4 halves, so plan accordingly. If you're handy around the kitchen, 3 dozen of these should not take you more than 1 hour and you can prepare this hours ahead.
Depends on how they are cooled and if you want yellow yolks or slightly green yolks. But ten minuutes is the standard time for hard cooked eggs that are cooled down right after cooking with cold water.
If eggs are cooked for 8 minutes and not cooled with cold water they will continue to cook until they cool down and will be hard cooked but will have a green tint to the yolk. Also the shell will be difficult to remove.
The way I hard cook eggs for cold apps is to place the eggs in cold water and once the water boils I set the timer for 5 minutes and then cool cooked eggs in ice water. This method results in no cracked eggs and a perfect yellow yolk. The shell simply falls off. I use sewing thread to cut the eggs in half.
Eggs that are submerged into boiling water should be brought to room temperature first to stop cracking.
I don't see why these are called Russian Deviled Eggs. Not one damn thing Russian about them. I make a deviled egg recipe with Smoke salmon and Dill and caviar eggs on top that is probably closer to Russian than this recipe.
* This post was
edited 10/02/04 05:26am by BarryD *
BarryD, it is the mushrooms that give the Russian name to these eggs. Russians eat more wild mushrooms per capita than is true of any other country.
I think the recipe sounds brilliant and I will certainly try it! I never would have thought of using mushrooms with egg.
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