Russian Eggs
Töltött Tojás
Strictly speaking, the name translates to "Filled Eggs"; to make the eggs Russian, you should garnish them with caviar.
Eggs
5 to 6 hard-boiled eggs
1 tbs mayonnaise
1 tbs reduced cream
Salad
1 can mixed vegetables, drained
1 apple, peeled, cored and chopped
3 tbs mayonnaise
3 tbs reduced cream
Method
- Mix the salad ingredients and press into a shallow dish.
- Peel the eggs and cut in half. Remove the egg yolks.
- Arrange all the half egg whites but one on the vegetable salad, and press into place.
- Mix the yolks with the remaining half egg white, the mayonnaise and the reduced cream. Beat for 5 minutes, or until smooth.
- Fill the cavities of the egg whites with the yolk mixture, and chill.
These eggs were a lunchtime favourite for my children.