russian stuffed eggs (farshyrovannye yaitsa) - alternative version
rating:from the Web Chef
3 tbsps (45 ml) butter
1 medium onion, finely chopped
3 tbsps (45 ml) bread crumbs
8 - 12 hard-boiled eggs, peeled
2 tbsps (30 ml) finely chopped fresh dill
1 tbsps (15 ml) finely chopped parsley
2 tbsps (30 ml) mayonnaise
Salt and freshly ground pepper to taste
For the sauce:
2/3 cup (180 ml) mayonnaise
1/3 cup (80 ml) sour cream
1 tbsp (15 ml) finely chopped fresh dill
Salt and freshly ground pepper to taste
heat 1 tablespoon of the butter in a frying pan over moderate heat and sauté the onion until golden but not brown, about 5 minutes.
in a separate frying pan over moderate heat, melt the remaining butter and add the bread crumbs. Sauté until golden, about 3 minutes, stirring frequently.
cut the eggs in half lengthwise and scoop out the yolks. Mash the yolks with a fork and add the onion, bread crumbs, dill, parsley, mayonnaise, salt and pepper. Fill the egg whites with the yolk mixture using a piping bag or spoon. Combine the ingredients for the sauce and mix well. Serve the eggs chilled or at room temperature, with the sauce served on the side.
