Stuffed eggs are a pleasant appetizer that looks good both on the festive table and on the everyday menu. The filling of mushrooms and vegetables goes well with egg white, and the recipe is quite simple and does not require large financial costs.
It is necessary
- –Chicken eggs (6-9 pcs.);
- - pickled honey agarics (65 g);
- –Carrot (1 pc.);
- - bow (1 small head);
- –Light mayonnaise (25 g);
- - vegetable oil (1 tbsp);
- –Salt to taste;
- –Fresh dill to taste.
Instructions
Step 1
When choosing eggs for stuffing, do not forget to carefully examine the shell for chips or dents. This is important, because otherwise, during cooking, still liquid protein will flow out of the holes and the boiled egg will lose its shape.
Step 2
Place the eggs in a pot of cold water and place on the hotplate. Cook until steep, occasionally turning the eggs from one side to the other. After cooking, pour immediately with cold water and leave for a while.
Step 3
Chop the onions and carrots and put in a frying pan with vegetable oil. Cook for 5-8 minutes, stirring constantly with a wooden spatula. Next, take honey mushrooms, drain off excess liquid and rinse thoroughly. Cut the mushrooms into small pieces and add to the carrot and onion mixture. Season with salt, then continue cooking for a couple of minutes, covered.
Step 4
While the filling is fried, take the eggs and completely remove the shells, not forgetting also about the thin film on the surface of the protein. Cut each egg into two even halves and remove the yolk.
Step 5
Put the carrots, onions and mushrooms in a blender, add the yolk and chop. The mixture should be mushy. Add mayonnaise and chopped dill. Stir. Fill each egg half with the filling and place on an oval dish.
