Deviled egg

Russian eggs, also called Russian egg, is an appetizer made of stuffed eggs. It belongs to the cold cuisine.

Russian eggs are not mayonnaise eggs in the strict sense; the yolks are removed from the halved hard-boiled eggs and prepared into a savoury creamy filling, with which the egg halves are filled and decorated with caviar (several variations). One variation consists of halved hard-boiled eggs placed on a base of lettuce and covered with a thick mayonnaise sauce, then garnished with caviar and anchovy rings. Alternatively with salmon rolls and tomato slices as garnish.

A classic variation consists of halved eggs garnished with remoulade, on top of which some caviar is placed. The name is probably based on this ingredient. In most other variants, the egg yolk is passed through a sieve and mixed with spicy ingredients such as mustard, mayonnaise, anchovies, capers, herbs, etc. and placed back on the egg white.

It is also regionally common to place egg halves covered with mayonnaise and caviar (or roe of other fish) on potato salad and garnish everything with heaps of meat salad, salmon (or salmon substitute) or salmon hackerle and red herring salad. Russian eggs can also be preserved in aspic and are sold as industrially produced ready-made products in this form.

Henriette Davidis's 1845 Practical Cookbook has a simpler recipe: "Hard-boiled eggs are placed in cold water to cool, then peeled off and placed, uncut, in a salad bowl, where they are doused with remoulade sauce seasoned with chives."