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Delia's Russian eggs
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Basic mayonnaise mixture (link to mayonnaise recipe)
9 large egg
18 medium cornichons (baby gherkins) sliced lengthways
About 18 small black olives
About 18 anchovies
Place the eggs in a pan in cold water. Bring them up to the boil and boil for 6 minutes, then cool them rapidly under cold, running water and leave them in the cold water for about 2 minutes. Next, remove them from the water, peel off the shells, cover the eggs with clingfilm, and leave them in a cool place until needed. Now cut the eggs in half, arranging three halves on each plate, top with a heaped tablespoon of the mayonnaise and garnish with the cornichons and olives.
Serve with a couple of anchovies per person draped over the mayonnaise in a criss-cross pattern.
Any leftover mayonnaise should be stored in a screw-top jar in the fridge, but for no longer than a week.
This recipe was first published in August 2013.