Stuffed eggs

Stuffed eggs
Preparation time
5 mins
Cooking time
10 mins
Difficulty
easy
Serves
4 people
Lunch

Preparing Easter eggs: try original recipes with photos for Easter.

Perhaps the most popular product for Easter – eggs. On holiday they are prepared in large quantities and eaten on the strength of half – what to do with leftover eggs? And how else you can cook them, but traditionally we boil and paint?

Traditional, delicious and very easy appetizer – stuffed eggs with mushrooms and fried onions. But look how effectively it has! These Easter eggs will surely delight not only children but also adults.

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Stuffed eggs

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Ingredients

  • 6 eggs,
  • 200 g pickled mushrooms,
  • 1 onion,
  • greens,
  • 6 walnuts,
  • 2 tablespoons of mayonnaise,
  • 2 tablespoons vegetable oil,
  • pinch of cumin,
  • salt to taste.

Instructions

  1. The eggs boil hard boiled, place in cold water until cooled. Then clean from the shell, carefully cut in half lengthwise and take out yolks.
  2. Onions finely cut and, saut? in vegetable oil until soft for 5-7 minutes.
  3. Marinated mushrooms finely cut. A few small mushrooms leave whole for decoration Easter dishes, as shown in the pictures. Also leave a few leaves of lettuce for decoration. The rest of the greens grind.
  4. Egg yolks mash with a fork, add onion, mushrooms, parsley, cumin, mayonnaise, salt and mix it well. If desired, you can blend – then get the mushroom pate.
  5. Fill half the eggs with mushroom stuffing. From top to decorate the whole mushrooms and halved nuts and herbs – you can do it fancy Easter dishes, as pictured – a fun mushroom glade with hedgehogs.
Stuffed eggs
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