Hard-Boiled Eggs Loaded With Tuna

Very simple and quick recipe to make, from the ingredients that you’ll always find in your pantry. Eggs, tuna, pickles and mayonnaise. Perfect appetizer for any event or pre-dinner snack.

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Hard-Boiled Eggs Loaded With Tuna
To make the filling more smooth and fluffy I use not just egg yolks, but I also add one egg white.
Course Appetizers
Prep Time 15 minutes
Cook Time 13 minutes
Servings
servings
Ingredients
Course Appetizers
Prep Time 15 minutes
Cook Time 13 minutes
Servings
servings
Ingredients
Instructions
  1. Place raw eggs in a saucepan and cover with at least 2-3 inches of cold water. Place the saucepan over high heat until it reaches a boil. Boil for 10 minutes on medium heat. Remove from hot water and transfer them into ice cold water for 5-10 minutes.
  2. Grate 2 pickles, using a microplane cheese grater. Cut one pickle into thin slices.
  3. Carefully peel the eggs and cut them in half lengthwise. Remove yolk from 6 eggs.
  4. Mash 6 egg yolks and one whole egg with fork until crumbly.
  5. Drain and mash the tuna, combine with mashed eggs. Add shredded pickles, mayonnaise, salt and pepper and mix until incorporated.
  6. Spoon the mixture into the egg whites. Garnish with paprika, fresh herbs and sliced pickle.
  7. If there is some extra filling left, serve it on the fresh bread or crackers.

Spring Egg Salad With Green Onion

Perfect simple and plain salad, of which I think every time I see bunch of green onion. You will only need 3 ingredients to make this salad. I normally use mayonnaise as a dressing, but you can use sour cream as well, or mix of sour cream with mayonnaise (50/50).

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Spring Egg Salad With Green Onion
To avoid over salting your salad, taste the salad right after adding mayonnaise, and only then add salt and pepper. Don't squish the salad, it has to stay light and fluffy.
Course Salads
Prep Time 10 minutes
Servings
servings
Ingredients
Course Salads
Prep Time 10 minutes
Servings
servings
Ingredients
Instructions
  1. Stir eggs, mayonnaise and green onion in a bowl. Season with salt and pepper. Garnish with some paprika if desire.

Okroshka (Cold Slavic Soup)

Okroshka is a soup, mostly served in summer and always served cold. The ingredients are diced and then mixed with kvass. The ratio of chopped vegetables to kvass is similar to that of cereal to milk. There are tons of different okroshka recipes, but every okroshka must contain green onion, radishes, cucumber, potatoes, boiled eggs and dill.

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Okroshka (Cold Slavic Soup)
The word "okroshka" come from Russian word "kroshka" (crumbs) and means "made of crumbs". All ingredients must be finely diced.
Course Soup
Prep Time 20 minutes
Servings
servings
Ingredients
Course Soup
Prep Time 20 minutes
Servings
servings
Ingredients
Instructions
  1. Chop all ingredients.
  2. Now is the time to turn the salad into a soup. Pour the kvass over the chopped vegetables and mix gently. Add salt and pepper according to taste.
  3. Let the veggies soak all the flavors for about 2-3 hours in the refrigerator before serving. Serve cold with sour cream. Okroshka will taste even better the following day.

Creamy And Buttery Deviled Eggs

Deviled eggs are the perfect healthy appetizers and always welcome at a party. This is very easy recipe with softened butter and a bit of garlic.

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Stuffed Eggs
To cook a perfect boiled eggs, simply place eggs in a large saucepan. Cover them with cool water by 1 inch. Cover pan with a lid and bring to a boil over high heat, boil for 6 to 7 minutes over medium heat for perfect hard boiled eggs.
Course Appetizers
Prep Time 15 minutes
Servings
people
Course Appetizers
Prep Time 15 minutes
Servings
people
Instructions
  1. Carefully peel the eggs and slice them in half lengthwise. Remove yollk and transfer it to a medium bowl.
  2. Mash the yolk with a fork until crumbly.
  3. Add the mayonnaise, butter,garlic, salt and pepper and combine until incorporated.
  4. Place the mixture in a piping bag fitted with a medium tip (or teaspoon), pipe the yollk mixture into the whites.
  5. Garnish with fresh dill.
  6. Refrigerate before serving.
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