📝 About This Recipe
A cornerstone of the traditional Russian 'Zakuski' table, these stuffed eggs represent the height of Slavic hospitality and elegance. This recipe elevates the humble hard-boiled egg with a velvety, mustard-kissed yolk mousse, topped with the briny luxury of premium sturgeon caviar. It is a harmonious balance of rich fats and salt-forward sea notes, designed to be the perfect companion to a chilled glass of vodka.
🥗 Ingredients
The Eggs
- 6 pieces Large eggs (preferably organic and at least 1 week old for easier peeling)
- 2 cups Ice cubes (for the ice bath)
The Filling
- 3 tablespoons Mayonnaise (high-quality or homemade)
- 1 tablespoon Smetana or Sour Cream (full fat for authentic Russian tang)
- 1/2 teaspoon Russian Mustard (or spicy Dijon)
- 1 teaspoon Fresh Dill (very finely minced)
- 1/2 teaspoon Lemon juice (freshly squeezed)
- 1/8 teaspoon White pepper (finely ground)
- 1 pinch Sea salt (to taste)
The Garnish
- 30-50 grams Black Caviar (Osetra, Sevruga, or high-quality Lumpfish substitute)
- 12 small pieces Fresh Dill sprigs (for decoration)
- 2 stems Chives (finely snipped)
👨🍳 Instructions
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1
Place the eggs in a single layer in a medium saucepan and cover with cold water by at least one inch.
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2
Bring the water to a rolling boil over high heat. Once boiling, immediately remove the pan from the heat and cover it with a tight-fitting lid.
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3
Let the eggs sit in the hot water for exactly 12 minutes. This ensures a fully set yolk without the unsightly green ring.
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4
While the eggs cook, prepare an ice bath by filling a medium bowl with cold water and the 2 cups of ice cubes.
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5
Transfer the eggs to the ice bath using a slotted spoon. Let them chill completely for at least 10 minutes to stop the cooking process.
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6
Gently crack the eggshells all over and peel them under cold running water. Pat the peeled eggs completely dry with paper towels.
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7
Using a sharp, non-serrated knife, slice each egg in half lengthwise. For a professional look, wipe the knife with a damp cloth between every cut.
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8
Carefully remove the yolks and place them into a fine-mesh sieve set over a clean bowl. Use the back of a spoon to push the yolks through the sieve for a perfectly smooth texture.
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9
Add the mayonnaise, smetana, mustard, lemon juice, and white pepper to the yolks. Whisk vigorously until the mixture is light and aerated.
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10
Fold in the finely minced dill. Taste and add a tiny pinch of salt if necessary, keeping in mind that the caviar topping is quite salty.
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11
Transfer the yolk mixture into a piping bag fitted with a medium star or round tip.
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12
Pipe the filling generously into the hollow of each egg white, creating a slight mound that rises above the surface.
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13
Just before serving, use a non-metallic spoon (mother-of-pearl or plastic) to place a small dollop of caviar on top of each egg.
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14
Garnish each egg with a tiny sprig of fresh dill and a sprinkle of snipped chives for a pop of color.
💡 Chef's Tips
Use eggs that are about a week old; very fresh eggs are notoriously difficult to peel neatly. Always use a non-metallic spoon for the caviar to avoid a metallic aftertaste. If you don't have a piping bag, a plastic sandwich bag with the corner snipped off works perfectly. Passing the yolks through a sieve is the secret to a professional, restaurant-quality mousse consistency. Keep the eggs refrigerated until the very moment you are ready to serve to maintain the caviar's freshness.
🍽️ Serving Suggestions
Serve on a chilled silver platter or a bed of crushed ice for a dramatic presentation. Pair with a shot of premium, ice-cold Russian vodka served in a frosted glass. Accompany with thin slices of dark, buttered rye bread (Borodinsky) on the side. Include other Zakuski items like pickled mushrooms or salted herring to create a full spread. A crisp, dry Champagne or Sparkling Wine also pairs beautifully with the saltiness of the caviar.