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Russian Egg Salad

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  English muffin halves 4
  Butter 2 Tablespoon
  Hard boiled eggs 4
  Thin unpeeled cucumber slices 16
  Mixed vegetables 1 Cup (16 tbs)
  Remoulade sauce 1⁄2 Cup (8 tbs) (Basic)
  Mayonnaise 4 Tablespoon

Toast muffins in 200°F oven 30 minutes or until golden brown and dry.
Cut 1-inch circle from center of each muffin.
Spread each muffin with butter.
Cut each egg, from pointed end to just below center, to form 4 petals.
Place 1 egg in center of each muffin; arrange cucumber slices between egg petals.
Combine mixed vegetables with just enough Remoulade Sauce to moisten; spoon vegetable mixture around eggs.
Pipe with green-tinted mayonnaise.
Garnish with watercress, fresh parsley, and stuffed green olives, if desired; serve immediately.

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Russian Egg Salad Recipe