Stuffed Eggs with Mushrooms and Onion
A festive appetizer of hard-boiled eggs filled with a savory mushroom and onion mixture, brightened with fresh dill. Butter enriches the flavor, while sour cream binds the filling together.
- Time
- 25 min
- Serving
- 282 kcal
- Ingredients
- ≈ $1.34
- Protein
- 17 g
Ingredients
- 1 Eggspack 10 pcs ≈ $1.93 2 pcs
- 2 Button mushrooms≈ $7.50 per kg 80 g
- 3 Onions≈ $1.60 per kg 30 g
- 4 Butterpack 180 g ≈ $1.58 8 g
- 5 Sour cream 15%pack 300 g ≈ $1.60 18 g
- 6 Dillpack 50 g ≈ $1.80 4 g
- 7 Salt 1 g
- 8 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Boil eggs1 for 9 minutes after the water comes to a boil, then cool and peel them.
Finely chop mushrooms and onion3. Sauté in butter2 for 7–8 minutes until the moisture evaporates and the mushrooms lightly brown.
Slice eggs1 in half lengthwise, remove yolks, and mash them with a fork.
Mix yolks with mushrooms, onion3, sour5 cream, dill6, salt, and pepper.
Stuff egg whites with the mushroom filling and chill for 10 minutes before serving.
Tips
- Why it works
- Fry the mushrooms for 7–8 minutes until golden, so the extra moisture cooks off and the filling doesn't make the eggs soggy. If any juice is left, the filling will be runny.
- Substitutions
- Use porcini or oyster mushrooms instead of champignons, 80 g. Replace the sour cream with plain yogurt, but the filling will hold together less well.
- Common mistakes
- The filling leaks out of the eggs if you cut them too wide. Check the whites: if the edges are wet, cut more carefully.
- Storing and reheating
- Keep in the fridge for 2 days. Reheat in the microwave for 30 seconds, covered with a plate, so the filling doesn't dry out.
- Serve with
- Serve with kvass or dry wine at Easter or a family celebration, when you need a light snack.
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