Russian Deviled Eggs with Sprats: An easy and delicious Russian recipe with only 4 ingredients with no mayo! My absolute favorite Easter deviled eggs.
One of these recipes is Russian deviled eggs with sprats, probably the easiest and the most delicious deviled eggs I’ve ever tried. They are packed with umami flavor, and they smell like Soviet festive table. They only require four ingredients and less than 20 minutes to make. Last week I made some natural egg dye with onion skins, so I used the dyed eggs for this recipe. As you can see, they are white and nice, as only the peel is dyed. It’s so much better than synthetic coloring packed with harmful chemicals!
I had to take a trip to the Russian shop to find sprats. I couldn’t resist to buy my favorite pattypan squash pickles. It’s funny but I had troubles finding them in Russia but here in Hamburg I just stumbled upon them without even searching 🙂
So, sprats. They are one of the most popular fish species from the Baltic sea. They are small and salty and they have a rich unique taste no other fish has. You just have to try it if you haven’t already. Sprats are very popular in Eastern Europe, Germany and Baltic states. They are usually smoked and canned. I bet every Russian had famous Riga sprats in one way or another, but most likely on a festive table. They are normally eaten on top of small open-faced sandwiches a.k.a. canapé or on top of deviled eggs. I like both but today I’m sharing a recipe for Russian deviled eggs with sprats, as Easter is around the corner!
Sprats contain healthy fats, so you can consider this recipe healthy, as there will be no mayo! I used a bit of Greek yogurt with mustard instead. Get your eggs ready, cut them lengthwise, mix the yolks with Greek yogurt and mustard, stuff the egg whites with this mixture, top with pureed sprats. That’s it! Here is the recipe for you:
Russian Deviled Eggs with Sprats
Ingredients
- 6 eggs boiled
- 1 tablespoon Greek yogurt
- 1 teaspoon mustard
- 10-12 canned sprats
- garden cress to garnish (optional)
Instructions
- Cut the eggs lengthwise and remove the yolks with a spoon. Use a fork to mash them and add Greek yogurt and mustard. Fill the egg halves with the yolk mixture.
- Pulse sprats using a hand mixer or an immersion blender, adding about 2 teaspoons of oil from the can. Top the eggs with pureed sprats using a teaspoon or a pastry bag. Sprinkle with garden cress to garnish (optional). Enjoy!
Nutrition
What is your favorite deviled eggs recipe?
Cheers,
Elena
Patricia @ Grab a Plate
Tuesday 22nd of March 2016
Looks really good! Very interesting - I've never heard of sprats. I wonder if they are similar to smelts or anchovies? I love the combination with the deviled eggs!
Elena Szeliga
Wednesday 23rd of March 2016
Thank you, Patricia! You are right - sprats are not so popular outside of the Baltic region. They are actually somewhere between smelts and anchovies, both in size and in taste: softer and smaller than smelts and less salty and intense than anchovies. I love them!