Picture of deviled eggs
The most nostalgic dish, Ira Golub's Deviled Eggs.
Recipe

Deviled Eggs

One of the staple dishes of Soviet Russia. In the original recipe, the filling is made with egg yolk and mayonnaise, over the years I upgraded it

In 1990 (when I was 8 years old), I and my young parents immigrated to Israel from Smolensk, Russia – and experienced the whole range of difficulties of immigrating, each in his own way.

In 1992, two years after we arrived in Israel, the twins were born – my brothers. Their birth and growth brought with it countless difficulties because they were born prematurely with a tough future ahead of them.

My beloved mother – the late Anna Golov, who passed away in 2019 – was, in these early years, mostly tired, worried and struggling to survive, so cooking was not something she particularly invested in and for me – an eight-year-old girl who loved to eat and loved attention, the food that was at home every day was not Perceived as delicious – the food I loved and looked forward to was only served on special occasions like holidays and birthdays. My favorites were these deviled eggs, which I would ask her to make every year for Novy God. Today, I’m not even sure I know what exactly made me love them so, but in any case, they are still the dish that evokes the greatest nostalgia in me and pops into my head when I think of food and family.

At the age of 12, I started cooking by myself, and when I gained some confidence, of course I also started making my beloved deviled eggs. In the original recipe, imported from Soviet Russia, the hard-boiled egg halves are filled with a mixture of yolk and mayonnaise. But I didn’t stop there and tried all kinds of variations – my favorite is fried mushrooms.

As the years passed, my mother rediscovered the kitchen and got better at cooking. Over time there were more and more dishes that I asked her to prepare for me again and again, for example her amazing soups.

I miss my mother so much, who was only really starting to live now… but she was taken by the damn cancer that decided enough was enough, at the age of 56. I miss visiting her so much, the simple and delicious food, the delicious soups and just sitting with her and feeling pampered. A feeling that disappeared with her.

Anna-Golub
My mother, Anna Golub, taught me the original recipe for Deviled Eggs.
Picture of Deviled Eggs
Ira Golub’s Deviled Eggs

Ingredients for Deviled Eggs

  • 2 tablespoons sunflower oil
  • 2 onions large, peeled and chopped
  • 1 container champignon mushrooms finely chopped
  • 12 eggs hard-boiled
  • 2 tablespoons mayonnaise
  • 1 teaspoon mustard
  • Salt to taste
  • ground black pepper to taste

Instructions

  • 1. Heat a pan over medium heat, add the oil and the chopped onion and fry 5-10 minutes until transparent.

  • 2. Add the chopped mushrooms, mix and cook about 5 minutes. Remove from heat and place on your work surface.

  • 3. Peel the hard-boiled eggs and cut in half, remove the yolks and add to the mushroom and onion mixture in the pan while the contents are still hot. Set aside to cool (to room temperature), then add mayonnaise, mustard, salt, pepper, and mix well.

  • 4. Put the egg halves on a serving platter, fill the recesses (where the yolks were) with a tablespoon or two of the filling. Cover with plastic wrap and place in the fridge until ready to serve.

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