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Stuffed eggs

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Ingredients

Scale
  • 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.

Find it online: https://legenrecipes.com/recipe/stuffed-eggs/