Best 3 Eggs Ala Russe Recipes

Indulge in the exquisite flavors of Eggs Ala Russe, a culinary masterpiece that combines the richness of hard-boiled eggs with the vibrant flavors of a piquant sauce. This classic Russian dish showcases the perfect harmony between creamy eggs and a tangy, flavorful sauce, resulting in an unforgettable taste sensation.

This article presents three variations of Eggs Ala Russe, each boasting unique combinations of ingredients and flavors. The first recipe, Eggs Ala Russe with Mustard Sauce, features a velvety mustard sauce that complements the eggs beautifully. The second variation, Eggs Ala Russe with Tomato Sauce, offers a delightful twist with a rich tomato-based sauce, adding a touch of sweetness and acidity. Finally, Eggs Ala Russe with Horseradish Sauce introduces a bold and spicy dimension to the dish, sure to tantalize your taste buds.

Whether you prefer the classic mustard sauce, the vibrant tomato sauce, or the fiery horseradish sauce, these Eggs Ala Russe recipes guarantee a culinary journey that will leave you craving more. So, gather your ingredients, prepare your palate, and embark on a delicious adventure with these three enticing variations of Eggs Ala Russe.

Check out the recipes below so you can choose the best recipe for yourself!

RUSSIAN DEVILED EGGS • OEUFS à LA RUSSE

Russian Deviled Eggs • Oeufs à la Russe image

This colorful & tasty elevated version of the traditional ones is the perfect hors d'oeuvre for the Holidays

Provided by Francine Lizotte @ClubFoody

Categories Other Appetizers

Number Of Ingredients 4

Ingredients

6 large free-run eggs, hard-boiled, peeled and halved
1/2 cup(s) russian dressing
2 tablespoon(s) red caviar (such as lumpfish, rainbow trout, etc.), or as needed
fresh dill, as needed

Steps:

Let the eggs sit at room temperature for 45 minutes before plunging them in a pot with lukewarm water; bring the water to a boil. As soon as it does, cover, turn off the heat and let them sit for 20 minutes
Place the eggs in a bowl before chilling them in the fridge for 1 hour.
When it's time to peel off the shells, roll each egg on the counter, putting enough pressure on to crack the shell before soaking them in cold water. In case you still have a hard time peeling them off, simply run some cold water between the shell and the outer membrane
Use a sharp knife and slice them, cleaning the blade between each egg. Drop the yolks into a bowl, scraping it out if needed, and mash the yolks very well into tiny pieces.
Spoon a ¼ cup of the Russian dressing into the egg yolks and stir until well combined before adding more, a little at a time until desired mix is achieved.
Transfer the filling into a piping bag using a 32 star tip and fill up the egg's cavities.
Add a tiny amount of caviar on top of the filling. Garnish with a small sprig of dill in the filling at the top of each egg to give it that festive look.
To view this recipe on YouTube, click on this link >>>> https://youtu.be/DJ5pzMOTebE

EGGS A LA RUSSE

Eggs a La Russe image

Make and share this Eggs a La Russe recipe from Food.com.

Provided by Chocolatl

Categories Russian

Time 5m

Yield 12 egg halves, 6 serving(s)

Number Of Ingredients 9

Ingredients

6 hard-boiled eggs, sliced lengthwise
1 cup mayonnaise
3 tablespoons chili sauce (the sweet kind)
1 teaspoon green olives, chopped
1 teaspoon chives, chopped
1 teaspoon fresh parsley, chopped
1 teaspoon onion, chopped
1 dash hot sauce
lemon juice

Steps:

Arrange egg halves on a serving plate, cut side down.
Combine remaining ingredients and spoon over eggs.

Nutrition Facts : Calories 240.2, Fat 18.5, SaturatedFat 3.6, Cholesterol 196.7, Sodium 462.3, Carbohydrate 11.7, Fiber 0.5, Sugar 4, Protein 6.9

EGGS A LA GOLDENROD

Eggs a La Goldenrod image

This was one of the first dishes we learned to make when I was in Home Economics Class back in the late '60. We love it. The only problem seems to be making enough.

Provided by True Texas

Categories Breakfast

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 7

Ingredients

6 hard-boiled eggs
2 cups milk
4 tablespoons butter
4 tablespoons flour
3/4 teaspoon salt
1/4 teaspoon pepper
8 slices bread, toasted

Steps:

Melt butter, add flour and stir until the mixture is smooth and well blended.
Add milk very slowly stirring as you add.
Continue to stir and cook over a low heat.
Cook until the mixture starts to thicken.
Add salt and pepper to mixture and set aside.
Peel boiled eggs and remove the yolks from the eggs.
Chop the whites of the eggs and add them to the white sauce.
Toast bread and slice it diagonally.
Arrange the bread slices on a plate and pour the sauce over the toast.
Take a grater and grate the egg yolks over the sauce.
Serve warm.

Nutrition Facts : Calories 610.6, Fat 34.2, SaturatedFat 17.2, Cholesterol 436.5, Sodium 1261.2, Carbohydrate 50.5, Fiber 1.9, Sugar 4, Protein 24.3

Tips:

- Use fresh, high-quality ingredients for the best flavor. - If you don't have heavy cream, you can use milk or half-and-half instead. - Be careful not to overcook the eggs; they should be cooked through but still soft and creamy. - Serve Eggs Ala Russe immediately, garnished with fresh parsley or chives. - For a vegetarian version, omit the ham and use sautéed mushrooms or vegetables instead. - To make Eggs Ala Russe in advance, prepare the dish up to the point of baking. Cover and refrigerate for up to 24 hours. When ready to serve, bake according to the recipe instructions.

Conclusion:

Eggs Ala Russe is a classic dish that is perfect for breakfast, brunch, or lunch. It is easy to make and can be tailored to your own taste preferences. With its creamy, flavorful sauce and soft, fluffy eggs, Eggs Ala Russe is sure to be a hit with everyone at your table.