Russian Eggs (Ruské Vejce) is delicious cold appetizer is something like a savory version of a decadent sundae. It is full of surprising flavors that together come in perfect harmony. The combination of the mouthwatering base salad along with the deli meat, hard-boiled egg, delicious sauce, pickle, and pimiento pepper is simply irresistible.
Tom the Chef Founder
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I believe that Russian Eggs (Ruské Vejce) is a delicious cold appetizer that resembles a savory version of a decadent sundae. I find it full of surprising flavors that together come in perfect harmony. The combination of the mouthwatering base salad along with the deli meat, hard-boiled egg, delicious sauce, pickle, and pimiento pepper is simply irresistible. I recommend serving this elegant dish with Czech Rye Bread, Czech Rolls (Rohliky), or Herb Baguette.
To start this cold appetizer, I focus on the root vegetables for the base salad. I take 1 medium potato and 1 medium carrot, rinse them under cold water, peel them, and dice them into uniform pieces about 3/8” in size. I place these diced vegetables together into a medium pot and fill it with water about 1 inch above the vegetables. I cover the pot, bring it to a boil on high heat, and then lower it to medium to cook until fully done, which usually takes about 12 to 15 minutes. Once the potatoes are tender, I add ¼ cup of frozen peas and cook for just an additional 30 seconds. I then drain the water over a colander and place the vegetables on a baking sheet to totally cool before moving on with the Russian Eggs (Ruské Vejce) recipe.
Once the vegetables are fully cooled and placed in a medium mixing bowl, I proceed to the final phase of the base salad. To the cooked vegetables, I add 2 diced medium pickles, ¼ finely chopped onion, and 1 teaspoon of dill pickle juice for acidity. I bind the mixture with ½ cup of mayonnaise and season it with a pinch of salt and ¼ teaspoon of ground pepper. I thoroughly fold everything together with a spatula and taste to see if more salt or pepper is needed. I find that for the best results, it helps to refrigerate this mixture overnight before the final assembly of the Russian Eggs (Ruské Vejce) so the ingredients nicely combine.
The Russian sauce is a distinct element of this dish. In a small mixing bowl, I combine ¼ cup of mayonnaise with 2 tablespoons of dill pickle juice, a pinch of salt, and a pinch of pepper. I thoroughly stir until fully combined. I aim for a final consistency that is slightly liquid but still creamy, just enough to nicely coat a spoon. If necessary, I dilute it slightly with more dill pickle juice to ensure it flows perfectly over the hard-boiled egg in the final presentation.
The visual appeal of Russian Eggs (Ruské Vejce) relies on the preparation of the toppings. I peel the hard-boiled eggs and cut them in half lengthwise. I also take small dill pickles, cut them diagonally, and use a paring knife to make partial cuts so they can be fanned out. For the meats, I create cone shapes from the ham slices, pushing them slightly to ensure they hold their shape, and insert a cone of pepperoni salami inside the ham. I also prepare a pastry bag filled with ¼ cup of mayonnaise and have my chopped pimiento peppers ready. These steps ensure the cold appetizer looks as good as it tastes.
I assemble the Russian Eggs (Ruské Vejce) directly into 4 medium to large martini or wine glasses. First, I scoop about ¼ of the base salad (roughly 4 to 5.33 OZ) into each glass. I place half of a hard-boiled egg, yolk side down, on top of the salad. Next, I pour about 1 to 2 tablespoons of the prepared Russian sauce over the egg. I place the ham and pepperoni cone next to the egg, followed by 1 teaspoon of chopped pimiento peppers. I position the fanned-out pickle between the egg and ham. Finally, I use the pastry bag to pipe a little mayonnaise in the center to tie the ingredients together and sprinkle the egg with finely chopped chives or parsley.
While the components can be used immediately, I strongly suggest planning ahead. In the instructions for the base salad, I mention that for the best results, you should refrigerate the mixture overnight before step 4 (assembly). This allows the flavors of the potato, carrot, pickles, and mayonnaise to meld, creating a more cohesive and flavorful base salad for the Russian Eggs (Ruské Vejce). This patience results in a superior cold appetizer.
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