I have an Eastern European recipe book, which is absolutely excellent, and has a few Ukrainian recipes in it. One of them is a stuffed egg recipe фаршировані яйця – farshyrovani yaytsya (or stuffed eggs). Better and inferior versions of this are recognizable over most of Europe, and in 1970s Britain was a particular (very dubious) favourite as a starter, with the mayo mixture sprinkled with paprika and crossed with two salted anchovies.
In the Ukrainian version, the chopped egg yolk is mixed with mayonnaise (my mayo recipe is here), sour cream, as well as finely chopped chives or spring onions. I put my sour cream into the mayonnaise as I was making it I used chives, but I also added cress, and the result was excellent. This mixture not merely stuffs the little yolk cavities but overflows to provide a really good dollop of the mayo mix. Crucially, the egg is topped with caviar (please note – inexpensive Danish caviar). Caviar is salty, which I love, and is delicious.
As I was eating the finished article, I wondered whether the salted anchovy fillets that usually sat on a 1970s British mayonnaise-stuffed egg were attempting to replicated the caviar experience, fishy and salty at the same time. I am not denigrating the 70s version, which might well be worth revisiting
Photographs online show various different ways of presenting the Ukrainian фаршировані яйця. Mine is topped with two chives pointing out at angles, emulating many of the pictures online, and some cress over the top of the caviar, which is nothing like the traditional pictures, but which I liked. I have mine sitting on a fan of wild garlic leaves. If you have the time in your life to stuff an egg, this is a really nice way of doing it 🙂
I have never used food dye before, but just for fun here’s a Ukrainian flag theme, using hard boiled eggs, halved. I simply left hard boiled eggs, halved, with a few drops of dye in cold water in a glass bowl, and left in the fridge for a few hours, checking them occasionally to see what depth of colour had emerged. The yolk didn’t survive intact, disintegrating slowly during submersion, so the result is rather more decorative than edible.
The above is light-hearted, but of course the situation in Ukraine is absolutely no joke. It is peculiar how one’s mind turns to different ways of expressing any possible form of solidarity.
In an authentic assessment of Ukrainian Easter eggs, here’s an excellent link showing how Ukrainian eggs are not merely given a bit of a paint job at Easter, but are provided with remarkable and beautiful designs: https://ukrainian-recipes.com/easter-eggs-discovering-symbolism-of-colors-in-ukraine.html. I really wish that my artistic skills were up to it, but they are not.