Stuffed Eggs with Mushroom Pâté
Halved hard-boiled eggs filled with a creamy mushroom pâté in butter and sour cream. Holds its shape well and is best served chilled.
- Time
- 25 min
- Serving
- 289 kcal
- Ingredients
- ≈ $1.47
- Protein
- 18 g
Ingredients
- 1 Eggspack 10 pcs ≈ $1.93 2 pcs
- 2 Button mushrooms≈ $7.50 per kg 90 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 20 g
- 6 Dillpack 50 g ≈ $1.80 5 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 10 minutes, cool, peel, and slice in half lengthwise.
Remove yolks and mash them with a fork.
Finely chop onion3 and mushrooms, then sauté in butter2 for 7–8 minutes until golden and all moisture evaporates.
Blend mushrooms, yolks, and sour5 cream until smooth and thick like pâté.
Season with salt, pepper, and chopped dill6, then mix well.
Fill egg whites with mushroom mixture and chill for 15 minutes.
Tips
- Why it works
- Fry the onion until golden to remove the bitterness and make the filling softer. If any moisture is left, the pâté will be runny.
- Substitutions
- Instead of champignons, take porcini, you can skip peeling them, but slice them thinner. Replace the sour cream with 5% yogurt, the pâté will be less fatty.
- Common mistakes
- If the filling leaks out of the egg whites, you mixed it too long or added too little sour cream. The whites should be filled tightly.
- Storing and reheating
- Keep in the fridge for 2 days, with the egg whites covered in cling film. Reheat for 10 minutes at 160°C so the sour cream doesn't burn.
- Serve with
- Serve with dry white wine or a light cucumber and sour cream salad on a festive table.
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