Russian Eggs


Yields: 8 servings


2 1/2 C mayonnaise
1 t powdered mustard
1 t Worcestershire sauce
1 t salt
1 t freshly ground white pepper
1/4 t ground cayenne pepper
1 C finely cubed carrots, cooked and cooled
1 C finely cubed celery root, cooked and cooled
1 medium potato, peeled, cut into small cubes, cooked, and cooled (about 1 cup)
1 C fresh peas, cooked and cooled
2 heads Bibb lettuce, cored and leaves separated
8 hard-cooked eggs, cooled and peeled (see Chef’s Note)
salmon or sturgeon caviar, for garnish
chopped fresh curly-leaf parsley, for garnish


• To make no-fail, hard-cooked eggs, place the eggs in a small saucepan, and cover with cold water. Bring the water to a boil, remove from the heat, cover, and let sit for 10-12 minutes. (In the Black Forest, we traditionally add 1 tablespoon of white vinegar along with the water to help seal the eggs in case some crack during cooking.) Drain the eggs, and set under cold running water to cool.

138 S. 2nd St at Walnut, Philadelphia, PA, 19106