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Stuffed Eggs With Mushrooms

Ingredients
  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
Directions

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: 
Easy
Course: 
Appetizer
Dish: 
Stuffing
Ingredient: 
Mushroom
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes

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