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Russian Deviled Eggs with Sprats

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Russian Deviled Eggs with Sprats: An easy and delicious Russian recipe with only 4 ingredients with no mayo! My absolute favorite Easter deviled eggs.

Russian Deviled Eggs with Sprats: An easy and delicious Russian recipe with only 4 ingredients with no mayo! My absolute favorite Easter deviled eggs. I adopted the recipe for these Russian deviled eggs with sprats from an old Soviet cookbook “Kniga o Vkusnoi i Zdorovoi Pishe” (“Book about Tasty and Healthy Food”). Every Soviet family used to own a copy of this book at home as it was basically the only cookbook officially approved in Soviet Union. I got this book from my grandmother, with her pencil notes and bookmarks. I’m going through this book over and over again, looking at the illustrations of Soviet-era food and finding a lot of familiar dishes from my childhood with a hint of nostalgia. It’s like travelling back in time and rediscovering forgotten recipes which you used to love.

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 🙂

Russian Deviled Eggs with Sprats: An easy and delicious Russian recipe with only 4 ingredients with no mayo! My absolute favorite Easter deviled eggs.

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!

Russian Deviled Eggs with Sprats: An easy and delicious Russian recipe with only 4 ingredients with no mayo! My absolute favorite Easter deviled eggs.

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: An easy and delicious Russian recipe with only 4 ingredients with no mayo! My absolute favorite Easter deviled eggs.

 

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5 from 1 vote

Russian Deviled Eggs with Sprats

Russian Deviled Eggs with Sprats: An easy and delicious Russian recipe with only 4 ingredients with no mayo! My absolute favorite Easter deviled eggs.
Course Appetizer
Cuisine Russian
Keyword deviled eggs, fish deviled eggs, russian deviled eggs
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 servings
Calories 68kcal

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

Calories: 68kcal | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 164mg | Sodium: 78mg | Potassium: 66mg | Vitamin A: 240IU | Calcium: 34mg | Iron: 0.8mg
Tried this recipe?Follow @happykitchen.rocks on Instagram and show me the recipes you are making from my blog using the hashtag #happykitchenrocks!

Russian Deviled Eggs with Sprats: An easy and delicious Russian recipe with only 4 ingredients with no mayo! My absolute favorite Easter deviled eggs.What is your favorite deviled eggs recipe?

Cheers,

Elena

Russian Deviled Eggs with Sprats: An easy and delicious Russian recipe with only 4 ingredients with no mayo! My absolute favorite Easter deviled eggs.

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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!

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About Elena Szeliga

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Elena Szeliga is the founder of Happy Kitchen.Rocks, where she shares delicious and healthy vegetarian and vegan food, from weeknight dinners to veganized classics and gourmet appetizers. Her recipes have been featured at Better Homes & Gardens, BuzzFeed, Country Living, The Kitchn and Reader’s Digest. Her mission is to help cook easy vegetarian and vegan meals with simple and fresh ingredients. Read more about Elena.

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