Stuffed Eggs with Mushroom Pâté

1. 1 Eggspack 10 pcs ≈ $1.89 2 pcs
2. 2 Button mushrooms≈ $7.50 per kg 90 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 20 g
6. 6 Dillpack 50 g ≈ $1.80 5 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 10 minutes, cool, peel, and slice in half lengthwise.

2. Remove yolks and mash them with a fork.

3. Finely chop onion³ and mushrooms, then sauté in butter² for 7–8 minutes until golden and all moisture evaporates.

4. Blend mushrooms, yolks, and sour⁵ cream until smooth and thick like pâté.

5. Season with salt, pepper, and chopped dill⁶, then mix well.

6. Fill egg whites with mushroom mixture and chill for 15 minutes.