Stuffed Eggs with Mushrooms Recipe
Ingredients
| Eggs | 14 Small | |
| Button mushrooms | 250 Gram | |
| Mayonnaise | 165 Milliliter | |
| Anchovy fillets, chopped 6 | ||
| Shallot | 1 Tablespoon, finely chopped | |
| Red caviare for garnish | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Boil eggs for 15 minutes, stirring occasionally to set the yolks in the centre.
Plunge into cold water, shell when cold.
Poach mushrooms in salted water for 5 minutes.
Drain and cool.
Select 24 good shaped mushrooms for garnishing.
Chop remaining mushrooms finely.
Cut 12 eggs in halves lengthways and carefully remove yolks.
Chop the remaining eggs finely.
Mix egg yolks, chopped eggs, mayonnaise, anchovies, shallot, chopped mushrooms and salt and pepper to taste.
Spoon mixture into the egg halves.
Place stuffed eggs on a serving plate and top with reserved mushrooms.
Garnish with red caviare and serve.
Plunge into cold water, shell when cold.
Poach mushrooms in salted water for 5 minutes.
Drain and cool.
Select 24 good shaped mushrooms for garnishing.
Chop remaining mushrooms finely.
Cut 12 eggs in halves lengthways and carefully remove yolks.
Chop the remaining eggs finely.
Mix egg yolks, chopped eggs, mayonnaise, anchovies, shallot, chopped mushrooms and salt and pepper to taste.
Spoon mixture into the egg halves.
Place stuffed eggs on a serving plate and top with reserved mushrooms.
Garnish with red caviare and serve.
Chef
