Farshyrovannye Iaitsa ~ Russian 
Stuffed Eggs

3 T. (45 ml) butter or margarine
1 medium onion, finely chopped
3 T. (45 ml) bread crumbs
8 - 12 hard-boiled eggs, peeled
2 T. (30 ml) finely chopped fresh dill
1 T. (15 ml) finely chopped parsley
2 T. (30 ml) mayonnaise
Salt and freshly ground pepper to taste

For the sauce:

2/3 cup (180 ml) mayonnaise
1/3 cup (80 ml) sour cream
1 T. (15 ml) finely chopped fresh dill
Salt and freshly ground pepper to taste

Heat 1 tablespoon of the butter in a skillet over moderate heat and sauté the onion until golden but not brown, about 5 minutes. In a separate skillet over moderate heat, melt the remaining butter and add the bread crumbs. Sauté until golden, about 3 minutes, stirring frequently. Cut the eggs in half lengthwise and scoop out the yolks. Mash the yolks with a fork and add the onion, bread crumbs, dill, parsley, mayonnaise, salt and pepper. Fill the egg whites with the yolk mixture using a piping bag or spoon. Combine the ingredients for the sauce and mix well. Serve the eggs chilled or at room temperature, with the sauce served on the side. 

Serves 4 to 6.