Stuffed eggs with mushrooms

Stuffed eggs with mushrooms – a savory appetizer, perfect for any occasion

Preparation time: 20 minutes
Cooking time: 10 minutes
Total time: 30 minutes
Number of servings: 6

Who doesn’t love a refined appetizer that impresses guests? Stuffed eggs with mushrooms are an excellent choice, full of flavor and easy to prepare. This dish has become a classic in kitchens around the world, adding a touch of elegance to festive meals while also being ideal for a quick snack. I will share with you not only the recipe but also some tips and variations to help you achieve a perfect result.

Ingredients:
- 6 eggs
- 100 g mushrooms (preferably champignon, but forest mushrooms can also be used)
- 250 ml oil (sunflower oil for a neutral taste or olive oil for an extra flavor)
- 2 tablespoons sour cream
- Liver pate (about 50 g, but can be adjusted to taste)
- 1 pickled red bell pepper, finely chopped
- Salt and pepper, to taste
- 1 teaspoon mustard
- Juice from half a lemon (for a fresh taste)

Preparation:

1. Boiling the eggs:
Start by placing the eggs in a pot with cold water, ensuring they are completely covered. Add a teaspoon of salt to the water to help coagulate the egg white in case an egg breaks. Boil them for 9-10 minutes. After boiling, run the eggs under cold water to stop the cooking process and make peeling easier.

2. Making the mayonnaise:
In a bowl, use a blender to combine one remaining boiled egg (preferably the yolk), 250 ml of oil, 1 teaspoon of mustard, and the lemon juice. The blender will emulsify the ingredients, turning them into a smooth mayonnaise. If you don’t have a blender, you can use a whisk, but the process will take longer. Make sure to add the oil gradually to allow proper emulsification.

3. Preparing the filling:
Cut the boiled eggs lengthwise and carefully remove the yolk. In a bowl, mix the yolks with the liver pate, finely chopped mushrooms (cooked or canned), and the red bell pepper. Add 2 tablespoons of mayonnaise and season with salt and pepper to taste. Mix well until you obtain a smooth paste.

4. Assembling the appetizer:
Spread the remaining mayonnaise on a platter and smooth it out. Fill each egg white with the mushroom paste, using a spoon or a piping bag. If desired, you can garnish with parsley leaves or thin slices of bell pepper for a more appetizing look.

5. Serving:
Serve the stuffed eggs with mushrooms at room temperature or chilled. This appetizer pairs perfectly with a fresh green salad or a side of assorted vegetables.

Practical tips:
- If you want a healthier version, you can replace part of the oil in the mayonnaise with Greek yogurt.
- Experiment with different types of mushrooms to achieve unique flavors. Shiitake or portobello mushrooms can add depth.
- You can add spices like garlic powder or sweet paprika to the filling mixture for an extra flavor boost.

Nutritional benefits:
Eggs are an excellent source of protein, vitamins, and minerals. They contain vitamins B12, D, and A, essential for eye health and maintaining the immune system. Mushrooms are rich in antioxidants and help strengthen the immune system, while the red bell pepper provides a boost of vitamin C.

Frequently asked questions:
- Can I use fresh mushrooms instead of canned?
Of course! Fresh mushrooms should be cooked before being used in the filling.

- How can I store the stuffed eggs?
They can be stored in the refrigerator for 1-2 days, covered with plastic wrap.

- What drinks pair well with this appetizer?
A dry white wine or a prosecco cocktail are excellent choices to complement the flavor of the stuffed eggs.

Stuffed eggs with mushrooms are a versatile and delicious appetizer, perfect for any occasion. Whether you serve them at a party, a family lunch, or a festive dinner, they are sure to be appreciated by all. Enjoy this dish and feel free to experiment with the ingredients to add your personal touch!