Eggs A La Russe (Russian Eggs) Recipe explained clearly with illustrations.

Click picture to enlarge
It's cheap, relatively easy to make, very tasty and unusual. The base of crunchy red pepper is so simple to make but it adds colour and the texture of the eggs is a perfect accompaniment.

KEY POINTS

Preparation Time:	15 mins	Cooking Time:	12 minutes
How Difficult	Medium	Freeze?	No
	Servings	6 starters

INGREDIENTS

Metric	Imperial
6 eggs
2 red sweet peppers
2 tablespoons of mayonnaise
� teaspoon English mustard powder
1 tablespoon French mustard
2 spring onions
Tablespoon of capers
Paprika
Salt and pepper to taste

Preparation Before Cooking
None

Special Cooking Equipment
None

CLICK ANY PICTURE BELOW TO ENLARGE IT

Hard boiled eggs, click picture to enlarge.

Boil the eggs for 12 minutes. Remove the egg shells and allow to cool. Halve the eggs lengthwise and remove the yolks.

Be careful not to break the egg whites - we used a blunt knife to gently ease the yolks out of the whites.

Russian Eggs (eggs a ls Russe). Click picture to enlarge.

Mix the yolks with the spring onions, mayonnaise, both mustards and salt and pepper. Use a fork to blend the mixture very well.

Spoon the mixture back into the egg whites. Sprinkle lightly with paprika and garnish with capers.

Russian Eggs on Red Peppers. Click picture to enlarge.

Halve the red peppers, remove all the white pith and seeds. Slice the red peppers into thin strips cutting off any curved ends so the strips are nearly flat. Click the picture on the left to enlarge it.

Arrange the strips of rep pepper on a plate and place the eggs on top.

MORE EGG RECIPES

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