📝 About This Recipe
A nostalgic centerpiece of German 'Abendbrot' and festive brunches, Russisch Ei (Russian Egg) is a sophisticated take on devilled eggs nestled atop a rich bed of creamy potato or meat salad. Despite the name, this dish is a quintessentially German creation, beloved for its harmonious balance of silky yolks, tangy remoulade, and briny garnishes. It is an artful cold platter that transforms humble ingredients into a celebratory feast for the eyes and the palate.
🥗 Ingredients
The Eggs
- 4 pieces Large Eggs (preferably organic or free-range)
- 2 tablespoons Mayonnaise (full-fat for best texture)
- 1 teaspoon Medium-hot German Mustard (such as Löwensenf Mild or Mittelscharf)
- 1 pinch Salt and White Pepper (to taste)
The Foundation (Potato-Meat Salad)
- 300 grams Waxy Potatoes (boiled, peeled, and finely diced)
- 100 grams Cooked Ham or Fleischwurst (finely diced)
- 2 pieces Pickled Gherkins (finely minced)
- 2 tablespoons Sour Cream (adds a nice tang)
- 1/4 piece Apple (peeled and finely diced for sweetness)
The Remoulade Sauce & Garnish
- 100 ml Mayonnaise (for the topping)
- 1 teaspoon Capers (drained and chopped)
- 1 tablespoon Fresh Parsley (finely chopped)
- 2 teaspoons German Caviar (Lumpfish Roe) (for a touch of luxury)
- 2 slices Smoked Salmon Strips (optional garnish)
- 4 pieces Tomato Wedges & Lettuce Leaves (for plating)
- 1 pinch Sweet Paprika Powder (for dusting)
👨🍳 Instructions
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1
Place the eggs in a small saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for exactly 9-10 minutes to achieve a firm, hard-boiled yolk without a grey ring.
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2
Immediately drain the hot water and shock the eggs in a bowl of ice water for at least 5 minutes. This stops the cooking and makes them easier to peel.
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3
While eggs cool, prepare the salad base. In a medium bowl, combine the diced boiled potatoes, ham, minced gherkins, and diced apple.
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4
Fold 2 tablespoons of sour cream and a touch of mustard into the salad mixture. Season with salt and pepper. Set aside in the refrigerator to let the flavors marry.
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5
Peel the cooled eggs carefully. Slice them in half lengthwise. Gently remove the yolks and place them in a small bowl.
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6
Mash the yolks with a fork until fine. Mix in 2 tablespoons of mayonnaise and 1 teaspoon of mustard until the paste is silky smooth.
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7
Transfer the yolk mixture into a piping bag fitted with a star tip. Pipe the mixture back into the hollows of the egg whites in an attractive swirl.
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8
Prepare the Remoulade topping by mixing the remaining mayonnaise with chopped capers and fresh parsley.
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9
To assemble, line a serving platter or individual plates with fresh lettuce leaves. Spoon a generous mound of the potato-meat salad onto the center of the leaves.
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10
Place two egg halves (piped side up) securely on top of the salad mound.
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11
Drizzle a little of the Remoulade sauce over the eggs, or place a neat dollop next to them.
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12
Garnish each egg with a small spoonful of caviar (roe), a strip of smoked salmon, and a light dusting of sweet paprika.
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13
Add tomato wedges and a few extra gherkin fans around the plate for a classic 1970s-style German presentation.
💡 Chef's Tips
Always use waxy potatoes (Festkochend) for the salad so the cubes maintain their shape and bite. If the yolk mixture is too stiff, add a teaspoon of the pickling liquid from the gherkin jar for extra zing and smoothness. For the most authentic look, use a piping bag; it elevates the dish from a simple snack to a dinner-party appetizer. Make sure all ingredients, especially the salad base, are well-chilled before assembly to keep the presentation crisp. If you dislike caviar, replace it with a small slice of pimento-stuffed olive or a tiny sprig of fresh dill.
🍽️ Serving Suggestions
Serve with thick slices of buttered dark rye bread (Schwarzbrot) or a crusty sourdough. Pair with a crisp German Riesling or a cold Pilsner to cut through the richness of the mayonnaise. Include this as part of a larger 'Kalter Teller' (cold platter) featuring German cheeses and cold cuts. A side of pickled beets provides a beautiful color contrast and acidic balance to the creamy eggs. For a brunch setting, serve alongside hot 'Leberkäse' (Bavarian meatloaf) and sweet mustard.