Recipes from Anna Voloshyna’s Ukrainian Kitchen

Beet pickled Deviled Eggs from Budmo! (Photo by Anna Voloshyna, courtesy of Rizzoli)

Looking for a way to support Ukraine? Rizzoli is offering an exclusive presale opportunity for Ukrainian-born San Francisco–based author Anna Voloshyna’s first cookbook, BUDMO! Recipes from a Ukrainian Kitchen (Rizzoli), now through June 1. For every book sold 10 percent of the profits will go to Voloshyna’s charity of choice, World Central Kitchen, which provides meals to communities that are in need of humanitarian relief. Visit the Rizzoli website and preorder yours today. In the meantime, here is a taste of what is in store.

Beet Pickled Deviled Eggs

Serves 8


2 cups water

1/2 cup plus 1 tablespoon distilled white vinegar

1/3 cup thinly sliced, peeled raw red beet

1 garlic clove

2 tablespoons sugar

2 teaspoons salt

1/2 teaspoon black peppercorns

8 hard-boiled eggs, peeled

1/4 cup Horseradish Mayo (page 173 of the book)

1 tablespoon mustard powder

salt and freshly ground black pepper

1-inch piece horseradish root, peeled and finely grated

1 tablespoon minced fresh chives


To make the brine, in a medium saucepan, combine all the brine ingredients and bring to a boil over medium-high heat. Lower the heat to a simmer and simmer for 5 minutes. Remove from the heat and let cool for a few minutes.

Place the eggs in a wide-mouthed glass jar and pour the hot brine over them to cover. Let the brine cool to room temperature, then cap tightly and refrigerate for at least 24 hours before serving. The eggs will keep in the brine for up to 3 days.

When ready to serve, cut the eggs in half lengthwise and remove the yolks. Reserve the egg whites. In a small bowl, combine the egg yolks, mayo, and mustard powder and mash with a fork until well mixed and smooth. Season to taste with salt and pepper. 

Arrange the egg-white halves, hollow side up, on a work surface. Pipe or spoon the yolk mixture into the egg halves. Arrange the stuffed egg halves on a large serving platter, top with the horseradish and chives, and serve.

Courtesy of Rizzoli