Russische Eier: East German Deviled Eggs for the Cold Platter

Method

You'll needmedium saucepan, slotted spoon, bowl, fork or fine sieve, piping bag with a large round tip (or a freezer bag), sharp knife, large serving platter

1. Boil the eggs

   Bring plenty of water to a boil in the medium saucepan. Prick the eggs at the blunt end, lower them in with the slotted spoon and cook over medium heat for 10 min. Drain and let them cool completely in cold water for at least 10 min so the yolks do not get a gray ring.

2. Chop

   Meanwhile, cut the pickle and onion into tiny cubes, no larger than 3 mm. Wash the parsley, shake it dry and pick off the leaves: chop a third finely and set the rest aside for the garnish. Quarter the tomato, remove the seeds and cut it into 16 small pieces.

3. Peel and halve

   Tap the cooled eggs all over and peel them under cold running water. Halve them lengthwise with a wet knife and lift the yolks into the bowl with a teaspoon. If you cut a very thin slice off the bottom of each half, they will stand steady on the platter; chop the trimmings finely and add them to the yolks.

4. Make the filling

   Mash the yolks finely with the fork, or push them through the sieve for a completely smooth cream. Add the mayonnaise, mustard, pickle brine and lemon juice and stir until creamy. Fold in the pickle, onion and chopped parsley and season well with salt and pepper, because the egg whites have no seasoning of their own.

5. Pipe and dust

   Spoon the filling into the piping bag with a tip at least 1 cm wide; a freezer bag with one corner cut off works too. Pipe a mound into each egg white half that rises well above the edge. Finish with a very light dusting of paprika, most easily through a small sieve.

6. Arrange

   Line the serving platter with the lettuce leaves and set the eggs on top. Garnish each half with a piece of tomato and a parsley leaf. Cover and refrigerate for at least 30 min, but no longer than 3–4 hrs, or the filling dries out.