Russian Chopped Eggs With Onion Food
RUSSIAN CHOPPED EGGS WITH ONION
This is a quick breakfast spread from Russia. Serve it with any kind of fresh bread. Recipe: russianfoods.com Photo: themoviechef.com
Provided by Ellen Bales
Categories Spreads
Time 25m
Number Of Ingredients 5
Steps:
- 1. In a large saucepan, boil 8 eggs for about 15 minutes. Remove and peel. Chop eggs very finely and set aside.
- 2. In a small skillet, cook the onion in 3 Tbsp. butter until light brown; stir in salt and pepper.
- 3. Combine the onion mixture with the chopped eggs; mix thoroughly and spread on the bread or toast of your choice.
RUSSIAN CHOPPED EGGS WITH ONION
Found on russianfoods.com. They say: "A wonderful quick spread for breakfast. You can serve it with different types of bread, the only thing - it must be fresh."
Provided by Annacia
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Chop eggs very finely.
- Fry onion until light brown and stir in salt and pepper.
- Mix in the butter.
- Spread on bread slices.
CHOPPED EGGS AND ONIONS
I remember my Dad making sandwiches for the family with this tasty treat. He always used pumpernickel bread. When I make it now, I use lowfat mayo, he used rendered chicken fat.
Provided by Happy Harry 2
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Chop the onions and eggs together until almost able to spread, but leave some texture.
- Add salt, pepper, mayo, and lemon. Blend.
- Cover and chill.
- Toast bread, slice tomato and assemble sandwiches.
Nutrition Facts : Calories 308.5, Fat 11.8, SaturatedFat 3.5, Cholesterol 423, Sodium 484.9, Carbohydrate 32.7, Fiber 2.6, Sugar 6.3, Protein 17.3
AUTHENTIC RUSSIAN SALAD 'OLIVYE'
This is a recipe my mom and grandmother use every time there's a family gathering or a special occasion. To make this a vegetarian dish just leave out the ham. Potatoes, carrots, and eggs do not have to be chilled completely after boiling. Dill can be substituted for parsley if desired.
Provided by lovefullofpie
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 50m
Yield 10
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil; add potatoes and carrot. Return mixture to a boil and add eggs; cook until potatoes are tender, 20 to 30 minutes. Drain and slightly cool mixture. Chop potatoes and carrot; peel and chop eggs.
- Mix potatoes, carrot, eggs, pickles, peas, ham, and parsley together in a large bowl; stir in mayonnaise until salad is evenly coated.
Nutrition Facts : Calories 261.4 calories, Carbohydrate 30.7 g, Cholesterol 82.4 mg, Fat 12.4 g, Fiber 5.3 g, Protein 8.4 g, SaturatedFat 2.5 g, Sodium 1306.5 mg, Sugar 3.9 g
RUSSIAN EGG AND MUSHROOM SALAD
This easy Russian salad comes from Anya Von Bremzen's - Serve it open-faced on thick sourdough rye with dill pickle spears. This was also recommended by my neighbor, Galena also from Russia and also an American citizen. Great stuffed in deviled eggs and on crackers.
Provided by Pat Duran
Categories Spreads
Time 40m
Number Of Ingredients 9
Steps:
- 1. Heat 3 Tablespoons oil in a 10-inch skillet over medium-high heat, and add mushrooms cook, stirring often, until browned,14-16 minutes. Transfer to a large bowl and set aside.
- 2. Heat remaining oil in skillet and add onion; cook, stirring often, until lightly caramelized, about 10 minutes. Transfer to bowl with mushrooms, along with dill and eggs.
- 3. Whisk together mayonnaise, mustard, and lemon juice in a medium bowl. Add to mushroom mixture and toss until evenly combined; season with s & p.
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