October 16, 2021, 1:50 pm | Read time: 2 minutes
Russian eggs are quick to make and are perfect as an appetizer or snack. With this recipe, you can easily prepare the specialty yourself.
As the name suggests, Russian eggs originate from Russia. Although the recipe is likely quite old, it’s uncertain when Russian eggs were invented. They are mentioned as early as 1845 in Henriette Davidis’ “Practical Cookbook.” Davidis is considered the “inventor of the cookbook,” according to the Internet Portal Westphalian History.
It’s not known if the recipe was actually developed in Russia. It could also come from Ukraine, Moldova, or Romania. The eggs were first called “Russian eggs” when they were sometimes topped with caviar in Russia, which is considered “typically Russian.” Alternatively, today the eggs are also garnished with truffle, anchovy rings, salmon rolls, or tomato slices.
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What’s the deal with Russian eggs? They are boiled egg halves where the yolk is replaced with a creamy mixture. There are numerous variations of the dish. Egg yolk, mustard, and mayonnaise are always included and are sometimes mixed with anchovies, capers, or herbs. We’ve chosen dill for our recipe. You can cook your Russian eggs to suit your taste.
Recipe for Russian Eggs
Ingredients
- 6 eggs
- 2 tbsp mustard
- 3 tbsp mayonnaise
- 3 cornichons
- ½ bunch dill
- Salt and pepper
Preparation
- Boil eggs for nine minutes.
- Dice cornichons. Pluck and chop dill.
- Let eggs cool and peel them. Halve eggs and scoop out yolks with a spoon. Mash yolks and add mustard, mayonnaise, dill, cornichons, salt, and pepper. Mix well.
- Fill the egg halves with the cream and enjoy.
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