Stuffed eggs with mushrooms

Stuffed eggs with mushrooms


  • 4 eggs
  • 4 fresh red tomatoes
  • 100 g of any fresh mushrooms
  • 1 peeled onion
  • 30g of sweet cream butter
  • mayonnaise
  • salt

Method of preparation

  • Boil eggs for 10 minutes, remove shell, cut in half, remove the yolk. Finely chop the mushrooms and onions. Fry in butter, mix with grated yolks, add mayonnaise until you get a thick bound mass. It needs more salt, if needed. Stuff the eggs.
  • Cut the tomatoes in half, choose seeds. To put tomato on half of the eggs, that would get the mushroom. To put on the red hat points using mayonnaise.
  • Serve «toadstools» on a plate decorated with greens.
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