Oeufs à La Russe (Russian Eggs)

This is a recipe from my youth is for my favorite Belgian appetizer.  I hope you’ll enjoy it as much as my guests have over the years. 

 Directions:

Boil 6 eggs.  Shell and put in the refrigerator to chill.

Meanwhile, finely dice 1/3 cup each of four to five vegetables: potato, celery, carrots, parsnips, celery root, green beans or even golden beets.

Because each vegetable has a different density, I like to cook them separately. 

Start with a pot of 2 cups vegetable broth—preferably homemade.  Add each vegetable separately. Cooking time will vary but approximately 3-5minutes. Remove the cooked vegetables with a slotted spoon putting them into a large bowl. 

Repeat with the next vegetable using the same broth as it will gather additional flavors with each ingredient.

Defrost 1/3 cup frozen peas and add to bowl of vegetables.

Chill the vegetables in the refrigerator for at least 30 minutes.

In a small bowl, add ½ cup good quality mayonnaise.  Grate rind of a half lemon directly into the bowl.  Add salt and pepper to taste and mix thoroughly.

Take vegetable mixture from the refrigerator, mix in mayonnaise and return to refrigerator for the flavors to marry for up to an hour. 

Half the eggs. Place two halves on a dish decorated with several colorful salad leaves.  Top with vegetable mixture.

Garnish with finely chopped or chives or parsley. Feel free to use other herbs of your likely but don't forget the chives.

Serves 6.

Wine Suggestion:  A Chenin Blanc-based wine from the Loire Valley such as a dry Vouvray, Côteaux du Layon or even better, a Savennières .