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Russian Eggs Recipe

Russian eggs are served with caviar on top. My mother-in-law always started her Christmas Eve party with everyone having a Russian egg in one hand, a shot of chilled vodka in the other and then a toast would be made. The intense flavor of the horseradish and the salty taste of the caviar deliver a surprising flavor. The shot of vodka is just an added bonus. A great way to get a party started! This recipe was adapted from Allrecipes. Be sure to allow yourself enough time for the hard boiled eggs to cool before making Russian Eggs.

Prep: 10 minutes | Cook: 20 minutes | Servings: 8-10



  • 8 eggs
  • 1/3 cup mayonnaise
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon horseradish sauce
  • 3 drops hot pepper sauce, or to taste
  • salt and pepper to taste
  • 1 teaspoon dried parsley flakes, for garnish
  • 1 teaspoon paprika, for garnish
  • 2 ounce jar of black lumpfish caviar
  • Vodka, optional


To Boil Eggs: Hard boiled eggs are easier to peel if you use eggs that are a few days old. Purchase your eggs 5 days before boiling.

  1. Place eggs in a single layer in a saucepan. Fill saucepan with cold water, with 1 inch of water above level of eggs.
  2. Add teaspoon of salt.
  3. Cover saucepan. Bring water to boiling over high heat.
  4. Turn off stove and keep saucepan on burner. Do not remove lid. Let set for 12-15 minutes.
  5. Chill eggs by placing under cold running water. Let sit until completely cooled. Refrigerate eggs until ready to use.

Russian Eggs

  1. Peel the hard boiled eggs and cut in half lengthwise. In a medium bowl, add the yolks and mash until smooth. Stir in the mayonnaise, Worcestershire sauce, horseradish sauce, hot sauce, salt and pepper. Spoon the filling into the egg halves. Garnish with parsley and paprika. Refrigerate until ready to serve.
  2. Serve with chilled caviar and a shot of chilled vodka.

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