The Devil's in the Details

June 24, 2006 3:40 PM

Help me recreate my grandmother's deviled egg recipe.

My grandmother was Russian, and enjoyed cooking. I'm trying to recreate her deviled egg recipe, and I can't find anything like it via Google.

She'd hard-boil the eggs, then slice them lengthwise without removing the shell. The whites and yolk were scooped out and minced finely with unknown other ingredients, then placed back into the half shells. It may be that she then baked them, or put them under the broiler for a few minutes.

Anybody recognize this?

posted by Daddio to food & drink (8 answers total)

Daddio, I am afraid I can't help you with the actual recipe. When I Googled "Russian egg recipes", many stuffed egg recipes appeared. Maybe some of the ingredients will jog your memory.
posted by LoriFLA at 4:38 PM on June 24, 2006

Something like this? It looks cholesterol-iffic!
posted by amro at 5:12 PM on June 24, 2006

Hmm... not quite. They don't mention using the shells as holders, and they only mention removing the yolks (like every other deviled egg recipe I can find on the net!)

I don't think my Baba's eggs had any cheese, either, but those do look good.
posted by Daddio at 5:16 PM on June 24, 2006

How about this one?

STUFFED EGGS
Hard boil the eggs, cool them and then cut them in half, lengthwise, using a sharp knife, being careful not to spoil the shell. Remove the contents and finely dice the whites and
yolks. Add salt and pepper to taste, then one raw egg, then finely chopped scallion (green onion) and fresh dill. Mix this stuffing and fill all the half shells up to the edge, wipe the tops with raw egg yolk, sprinkle with finely ground bread crumbs and bake on one side.
posted by slightlybewildered at 5:37 PM on June 24, 2006 [1 favorite]

Ooh! That looks very close! I don't remember the bread crumbs, but it definitely contained dill. Thanks, bewildered, and I'm still entertaining variations....
posted by Daddio at 5:43 PM on June 24, 2006

There's this Polish "Hot stuffed eggs in shell" recipe; they're fried, face down, after they're stuffed.
posted by slightlybewildered at 5:54 PM on June 24, 2006

my mother used to make these, and meatloaf. Boil the eggs hard, cut lengthwise with a very sharp knife. Scoop the innards out with a scalloped spoon. Grind and add thin-diced shallots, paprika, a dash of black pepper, Morton's salt, a heavy mayonnaise, and dill. Bake on 250 for about ten minutes, or however long until the tops are crispy but not dry.

As an alternative, you could take a whole hard boiled egg, ball it up with pureed pork and bread crumbs and a little salt and then fry them. Scotch eggs!
posted by parmanparman at 4:09 AM on June 25, 2006

These all sound good. I'm going to go make some test batches.
posted by Daddio at 11:38 AM on June 25, 2006