Russian Egg Salad Recipe

Summary

Difficulty LevelEasyCourse

Ingredients

 English muffin halves4
 Butter2 Tablespoon
 Hard boiled eggs4
 Thin unpeeled cucumber slices16
 Mixed vegetables1 Cup (16 tbs)
 Remoulade sauce1⁄2 Cup (8 tbs) (Basic)
 Mayonnaise4 Tablespoon

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.
Quantcast