Best 4 Russian Chopped Eggs With Onion Recipes
Russian chopped eggs with onion, also known as "Yaitso s Lukom" or "Russian Egg Salad," is a classic and beloved dish that is commonly served as an appetizer or a side dish at various celebrations and gatherings in Russia. This culinary delight combines hard-boiled eggs, onions, mayonnaise, and fresh herbs, creating a simple yet flavorful dish that is both visually appealing and incredibly delicious. Whether you're looking for a quick and easy snack or a dish to elevate your next potluck or party spread, Russian chopped eggs with onion are sure to impress with their vibrant colors, creamy texture, and burst of flavors.
Here are our top 4 tried and tested recipes!
TRADITIONAL RUSSIAN PIROZHKI
I'm Russian, and this recipe has been handed down from my grandma. They taste delicious, and are a great comfort food (or any other food).
Provided by Rex
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 1h50m
Yield 30
Number Of Ingredients 11
Steps:
- Place 1/2 cup milk in a cup or small bowl. Stir in sugar and sprinkle yeast over the top. Set aside until foamy, about 10 minutes. Pour the remaining milk into a large bowl.
- Add the melted butter, egg, salt and 1 cup of flour to the large bowl with the milk. Stir in the yeast mixture. Mix in flour 1 cup at a time until dough pulls away from the sides of the bowl and doesn't stick to your hands. Cover the bowl loosely and set in a warm place to rise for about 1 hour. Dough should almost triple in size.
- While you wait for the dough to rise, melt the remaining butter in a large skillet over medium heat. Add cabbage and cook, stirring frequently, until cabbage has wilted. Mix in the eggs and season with salt and pepper. Continue to cook, stirring occasionally until cabbage is tender. Set this aside for the filling.
- Place the risen dough onto a floured surface and gently form into a long snake about 2 inches wide. Cut into 1 inch pieces and roll each piece into a ball. Flatten the balls by hand until they are 4 to 5 inches across. Place a spoonful of the cabbage filling in the center and fold in half to enclose. Pinch the edges together to seal in the filling.
- Preheat the oven to 400 degrees F (200 degrees C). Line one or two baking sheets with aluminum foil. Place the pirozhki onto the baking sheet, leaving room between them for them to grow.
- Bake for 20 minutes in the preheated oven, or until golden brown.
Nutrition Facts : Calories 133.8 calories, Carbohydrate 21.4 g, Cholesterol 53 mg, Fat 3 g, Fiber 1.1 g, Protein 4.9 g, SaturatedFat 1.4 g, Sodium 110.5 mg, Sugar 1.9 g
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
EGG SALAD WITH CHOPPED GHERKINS
This classic egg salad works well in sandwiches, on crackers, in a lettuce cup, or in a tomato half.
Provided by SUNSETINAZ
Categories Egg Salad
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Place eggs in a large saucepan and cover with cold water. Bring to a boil and remove from heat. Cover the saucepan with a lid and let sit until eggs are cooked through, 10 to 12 minutes. Drain and rinse with cold water until eggs are cold. Peel and chop eggs.
- Stir chopped eggs, mayonnaise, green onion, celery, gherkins, brown mustard, and dry mustard together in a bowl. Season with salt and black pepper. Sprinkle paprika over the top.
Nutrition Facts : Calories 347.3 calories, Carbohydrate 3 g, Cholesterol 382.5 mg, Fat 31.9 g, Fiber 0.3 g, Protein 13.1 g, SaturatedFat 6.4 g, Sodium 355.7 mg, Sugar 1.3 g
Tips
* Use fresh, hard-boiled eggs for the best texture and flavor.* Chop the eggs finely so that they will evenly distribute throughout the salad.
* Use a sharp knife to chop the onion so that it does not release too much liquid.
* Add the mayonnaise, mustard, and salt and pepper to taste.
* If you want a creamier salad, add more mayonnaise.
* If you want a tangier salad, add more mustard.
* Serve the salad immediately or chill it for later.
Conclusion
Russian chopped eggs with onion is a simple but delicious salad that is perfect for any occasion.It is easy to make and can be tailored to your own taste preferences.
So next time you are looking for a quick and easy salad, give this recipe a try.
You won't be disappointed!
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