Russian Eggs
Rubische Eier
If I had to choose the most popular dish in the Black Forest, this might be the one.  It is served throughout the region in homes as well as in all types of restaurants.  Easy to prepare any time of year, Rubische Eier are usually served unadorned or with a little parsley at home.  In cafes and restaurants, where the dish is most often spruced up, cooks take great care to finely cut the vegetables into perfect tiny cubes called brunoise, and the eggs are served with delightful little spoonfuls of caviar, as I have suggested here.  Enjoy these eggs any time of day as we still do in the Black Forest.  They are lovely as snacks, or for lunch or dinner as part of a salad or cold buffet.
1. Whisk together the mayonnaise, mustard, Worcestershire sauce, salt, pepper, and cayenne pepper in a medium bowl to make a dressing.
2. Combine the carrots, celery root, potatoes, and peas in a large bowl.  Reserve 1 cup of the dressing for serving and gently toss the vegetables with the remaining dressing.
3. To serve, place several leaves of lettuce on each plate and spoon the vegetables overtop.  Slice the eggs in half lengthwise and arrange two halves on top of each plate of vegetables.  Spoon the remaining dressing neatly over the top and garnish, spooning a dallop of caviar on top of each egg half and garnish with parsley.
Serves 8
2 1/2 cups Mayonnaise (page 314)
1 teaspoon powdered mustard
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 teaspoon freshly ground white pepper
1/4 teaspoon ground cayenne pepper
1 cup finely cubed carrots, cooked and cooled
1 cup finely cubed celery root, cooked and cooled
1 medium potato, peeled, cut into small cubes, cooked, and cooled (about 1 cup)
1 cup fresh peas, cooked and cooled
2 heads Bibb lettuce, cored and leaves separated
8 hard-cooked eggs, cooled and peeled (See Chef's Note)
Salmon or sturgeon caviar, for garnish
Chopped fresh curly-leaf parsley, for garnish
Chef's Note:
To make no-fail hard-cooked eggs, place the eggs in a small saucepan and cover with cold water.  Bring the water to a boil, remove from the heat, cover, and let sit for 10 to 12 minutes.  (In the Black Forest, we traditionally add 1 tablespoon of white vinegar along with the water to help seal the eggs in case some crack during cooking.) Drain the eggs and set under cold running water to cool.