Directions
- Hard boil the eggs, cool them using cold water and remove the shells. Cut the flat end off and carefully remove the yolk. Put egg yolks in a bowl and mash with a folk.
- Clean onions and mushrooms. Chop finely. Save a couple of longer mushroom pieces to make matryoshka’s hair later.
- Clean red pepper, remove seeds and membranes. Save 6 big pieces for matryoshkas’ headscarves and 6 small pieces to make the lips. Chop the rest finely.
- Chop cooked ham finely.
- Melt butter in a preheated pan. Sauté onions, mushrooms, red pepper and cooked ham until tender.
- Add into the bowl with mashed egg yolks and mix well together. Season with salt and pepper to taste.
- Carefully stuff the mixture into the egg whites. Don’t let the "skins" tear!
- Place stuffed eggs on a plate and decorate as matryoshkas. Use black peppercorns as eyes, big red pepper pieces as headscarves, small red pepper pieces as lips and mushroom pieces as hair.
Variations
- For specials occasions use caviar as eyes.
- Use gelatine or raw egg white to attach the decoration.
- Use pieces of white or red cabbage leaves as headscarves.
Russian recipes
- Salads and Appetizers
Recipes for Russian salads, Mushroom Caviar, Russian eggs, etc. - Soups and stews
Borsch, Solyanka, Shchi and more recipes. - Main Dishes
Recipes for Russian pancakes (bliny), pelmeni, fish and meat recipes. - Grilling and BBQ
Shashlik recipes for Caucasian style barbecue. - Baking
Recipes for Russian pierogi, Vatrushki, an apple pie and cakes - Drinks
Recipes for Kwaß and Cranberry Water with Honey
Russian cuisine
- Cabbage - cooking tipps and recipes.
- Russian Easter Feast - Russian Easter recipes
