Russian Deviled Eggs with Sprats

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.

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! Here are some more useful tips to environmentally friendly eating I put together in an article:

Check out Simple Environment-Friendly Eating Tips
by Elena Szeliga at Mode

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.

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!

Sprats contain healthy fats, so you can consider this recipe healthy, as there will be no mayo! I used a bit of Greek yoghurt with mustard instead. Get your eggs ready, cut them lengthwise, mix the yolks with Greek yoghurt and mustard, stuff the egg whites with this mixture, top with pureed sprats. That’s it! Here is the recipe for you:


  • 6 eggs, boiled
  • 1 tablespoon Greek yoghurt
  • 1 teaspoon mustard
  • 10–12 canned sprats
  • garden cress, to garnish (optional)


  1. Cut the eggs lengthwise and remove the yolks with a spoon. Use a fork to mash them and add Greek yoghurt and mustard. Fill the egg halves with the yolk mixture.

2. 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!

What is your favorite deviled eggs recipe?



Originally published at on March 21, 2016.

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