Eggs a La Russe

Submitted by Chocolatl

"Adapted from the New York Times Cookbook. You can also use 6 individual serving plates."

 

• Ready In: 5mins
• Ingredients: 9
• Yields: 12 egg halves
• Serves: 6

ingredients

• 6 hard-boiled eggs, sliced lengthwise
• 1 cup mayonnaise
• 3 tablespoons chili sauce (the sweet kind)
• 1 teaspoon green olives, chopped
• 1 teaspoon chives, chopped
• 1 teaspoon fresh parsley, chopped
• 1 teaspoon onion, chopped
• 1 dash hot sauce
• lemon juice

directions

1. Arrange egg halves on a serving plate, cut side down.
2. Combine remaining ingredients and spoon over eggs.

Reviews

[Baby Kato]

What a way to eat eggs. They were very tasty. I made two eggs and cut back on all the sauce ingredients. Wow, so much flavor and the texture was great. They would be equally great as a filling for the eggs like Evelyn suggested. <br/><br/>Thank you for sharing a new way to enjoy boiled eggs. Made for Culinary Quest - Russia - for the Suitcase Gourmets.

 

[evelynathens]

Interesting variation on the deviled egg, but I think, next time, I'll just make the sauce (with way less mayo) and just stuff the eggs. Less mess and easier to eat. The flavours were very good.