Russian Egg Salad Recipe
The flavor of this Russian Egg Salad recipe has played on my senses so much that I hardly ever go for any other Russian Egg Salad recipe. I just love Appetizer recipes and this dish is my only favorite amongst them. Add this Russian Egg Salad to your list of choicest foods and make it whenever you want to.
Summary
Ingredients
4 English-muffin halves
Butter
4 hard-boiled eggs
16 thin unpeeled cucumber slices
1 cup cooked mixed vegetables
1/2 cup Basic Remoulade Sauce
Mayonnaise
Directions
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.
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.
