Jan 8, 2010
Anchovy Stuffed Eggs
Eggs stuffed with cream of anchovies is a dish my Grandmother always makes for her birthday. This year she also made these for Russian Christmas, although I’d certainly relate this dish to Soviet traditions. Personally I don’t like boiled eggs, but I took step-by-step notes and photos as Granny prepared the eggs today. I thought that those of you who eat hard-boiled eggs, might like the combination of spicy anchovies, egg yolk, onions, and mustard on an egg. Besides, this is one of the key dishes in the Soviet cuisine, so in case you’re interested in cooking traditions of the former USSR, here’s the recipe!
Ingredients
8 hard-boiled eggs
10 anchovies
1 medium-sized onion, minced
70g butter, room temperature
1 tbsp sour cream
½ tsp Russian mustard
¼ tsp black pepper
Combine minced onion, anchovies, butter, mustard, and pepper. Blend well with fork.
Halve the eggs and separate yolks from whites.
Add egg yolks to the anchovy mix and blend with fork.
Add in sour cream. Stir well.
With a teaspoon, fill the egg whites with the anchovy paste as shown in the pictures below.
Decorate with fresh herbs, black olives, or serve with pickles.
Similar Posts:
Print This Post
[...] more here: Anchovy Stuffed Eggs - Russian Season: Russian and Eastern … tags: baking-barbecue, chef-chicken, chocolate-cook, cooking, cooking-traditions, cuisine, [...]
What a unique recipe!
[...] post: Anchovy Stuffed Eggs - Russian Season: Russian and Eastern … tags: boiled eggs, egg yolk, like-the-combination, new-camera, soviet, spicy-anchovies, [...]
It reminds me of a starter my mother did quite often when we were growing up in France, where she mixed the egg yolk with tinned tuna. Anchovies sound very good too.
Sook, thank you!
Nathalie - really? That’s very interesting. Well actually yes, this dish does look like French I believe :)
I had made deviled eggs last weekend, adding anchovies to the yolk is truly unique and interesting. Thanks for sharing this.
After Easter I made deviled eggs with anchovies, capers, and pickled Hungarian red peppers. I always thought I hated anchovies, but I guess I just had to get used to them!