Stuffed Eggs with Mushrooms and Onion

1. 1 Eggspack 10 pcs ≈ $1.89 2 pcs
2. 2 Button mushrooms≈ $7.50 per kg 80 g
3. 3 Onions≈ $1.60 per kg 30 g
4. 4 Butterpack 180 g ≈ $1.60 8 g
5. 5 Sour cream 15%pack 300 g ≈ $1.60 18 g
6. 6 Dillpack 50 g ≈ $1.80 4 g
7. 7 Salt 1 g
8. 8 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Boil eggs¹ for 9 minutes after the water comes to a boil, then cool and peel them.

2. Finely chop mushrooms and onion³. Sauté in butter² for 7–8 minutes until the moisture evaporates and the mushrooms lightly brown.

3. Slice eggs¹ in half lengthwise, remove yolks, and mash them with a fork.

4. Mix yolks with mushrooms, onion³, sour⁵ cream, dill⁶, salt, and pepper.

5. Stuff egg whites with the mushroom filling and chill for 10 minutes before serving.