Deviled eggs with forshmak from Salt & Time: Recipes from a Modern Russian Kitchen (page 49) by Alissa Timoshkina

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Frenchfoodie on November 15, 2025

    Solid recipe, smooth, light and tangy filling that comes together quickly. Mine did not need salt in filling, definately worth tasting before seasoning. I personally prefer a devilled egg with a mayo/dairy addition for creaminess but this was a nice change.

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