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Stuffed Eggs with Mushrooms

  Eggs 14 Small
  Button mushrooms 250 Gram
  Mayonnaise 165 Milliliter
  Anchovy fillets 6 , chopped
  Finely chopped shallot 1 Tablespoon
  Red caviar 2 Tablespoon (For Garnish)
  Salt To Taste
  Pepper To Taste

Boil eggs for 15 minutes, stirring occasionally to set the yolks in the centre.
Plunge into cold water, shell when cold.
Poach mushrooms in salted water for 5 minutes.
Drain and cool.
Select 24 good shaped mushrooms for garnishing.
Chop remaining mushrooms finely.
Cut 12 eggs in halves lengthways and carefully remove yolks.
Chop the remaining eggs finely.
Mix egg yolks, chopped eggs, mayonnaise, anchovies, shallot, chopped mushrooms and salt and pepper to taste.
Spoon mixture into the egg halves.
Place stuffed eggs on a serving plate and top with reserved mushrooms.
Garnish with red caviare and serve.

Recipe Summary

Difficulty Level: 
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes

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Average: 3.9 (22 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2121 Calories from Fat 1723

% Daily Value*

Total Fat 191 g294.1%

Saturated Fat 29.6 g148%

Trans Fat 0 g

Cholesterol 2563.5 mg854.5%

Sodium 3768.3 mg157%

Total Carbohydrates 16 g5.4%

Dietary Fiber 2.5 g10.1%

Sugars 8.3 g

Protein 87 g174.4%

Vitamin A 60.8% Vitamin C 10.8%

Calcium 44.1% Iron 81.9%

*Based on a 2000 Calorie diet

Stuffed Eggs With Mushrooms Recipe