Stuffed eggs with pâté and mushrooms

Stuffed eggs with pâté and mushrooms – a sophisticated appetizer, perfect for any occasion

Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Number of servings: 6 (12 halves of eggs)

In the culinary universe, stuffed eggs with pâté and mushrooms hold a special place, being a classic appetizer that combines the flavor of the ingredients with an elegant presentation. This recipe is not only delicious but also easy to prepare, making it perfect for parties, festive meals, or family gatherings. If you want to impress your guests or simply treat yourself, this recipe is the ideal choice!

Necessary ingredients:

- 12 eggs (plus one egg for mayonnaise)
- 1 pâté of 200 g (preferably made from poultry)
- 100 g canned mushrooms
- 2 pickles
- 1 tablespoon butter
- 1 teaspoon dried dill
- Salt and pepper to taste
- 1 tablespoon mustard
- 2 tablespoons lemon juice
- Oil (as needed for mayonnaise)

Step-by-step preparation:

1. Boiling the eggs
To achieve perfectly boiled eggs, place them in a pot and cover them with cold water. Add a pinch of salt (this trick will help you peel the eggs more easily). Then, bring the water to a boil. Once the water starts boiling, reduce the heat and time it for 8-10 minutes. The 8-10 minutes count from the moment the water began to boil. An egg boiled for 8 minutes will have a softer, creamier yolk, while at 10 minutes it will be hard-boiled.

2. Cooling and peeling the eggs
After the eggs are boiled, drain the hot water and rinse them immediately under cold running water. This step not only cools them down but also helps in peeling them more easily. Let them cool for a few minutes, then peel them carefully.

3. Preparing the filling
Cut the eggs in half lengthwise and scoop out the yolks with a teaspoon. In a separate pot, add the canned mushrooms and boil them for about 20 minutes with a little salt and pepper. Once boiled, drain them well and let them cool, then chop them finely.

4. Mixing the ingredients
In a bowl, mash the pâté with the butter, adding a pinch of salt and pepper. Incorporate the chopped mushrooms, then the 3 boiled yolks grated, and the diced pickles. Mix all the ingredients well to obtain a homogeneous composition with a pleasant texture.

5. Preparing the mayonnaise
To make the mayonnaise, in a bowl, add one raw yolk, the mustard, and one grated boiled yolk. Whisk them with a whisk or a hand mixer, then start pouring in the oil gradually, continuing to mix until you achieve the desired mayonnaise. Finally, add the lemon juice for a fresh taste and pleasant aroma.

6. Filling the eggs
Use a piping bag to fill the egg white halves with the pâté and mushroom mixture. If you don’t have a piping bag, you can use a teaspoon, but filling will be easier and more elegant with the piping bag.

7. Assembling and serving
On a platter, spread a layer of mayonnaise, then arrange the stuffed eggs. Decorate them with fresh dill leaves for a lively and attractive look. Let them sit in the fridge for at least 30 minutes before serving, to allow the flavors to develop.

Practical tips:

- Carefully choose the ingredients: Use quality pâté, preferably made from poultry, for a more refined taste. Canned mushrooms are a good choice, but you can use fresh mushrooms, boiled and then sautéed, for a more intense flavor.
- Personalize the recipe: You can add chopped olives, bell peppers, or even a bit of crushed garlic to the filling for a different taste.
- Creative serving: These stuffed eggs can be served alongside a fresh salad or on a bed of salad leaves for a contrast of textures.

Nutritional information (per serving):
- Calories: approximately 200 kcal
- Protein: 12 g
- Fat: 15 g
- Carbohydrates: 3 g

These stuffed eggs with pâté and mushrooms are not only an excellent choice for an appetizer but also a delicious way to add a touch of elegance to your meal. They are sure to be appreciated by everyone who tastes them.

The personal story of this recipe? Since childhood, my mother prepared stuffed eggs at every holiday, and the aroma brought by the mushrooms and pâté reminds me of the beautiful moments spent with family. Whether it’s a party, a family dinner, or just a simple meal, these eggs are always a winning choice!

Frequently asked questions:

- Can I use pre-boiled eggs?
Yes, if you have leftover boiled eggs, you can use them with confidence! Just make sure they are fresh.

- How can I make mayonnaise easier?
You can use an immersion blender to quickly and effortlessly achieve mayonnaise.

- What drinks pair well with this appetizer?
A refreshing drink, a dry white wine, or even a fruit cocktail would be excellent combinations.

Whether you choose to prepare them for a special occasion or simply to treat yourself, stuffed eggs with pâté and mushrooms are a versatile and delicious recipe that will not disappoint! Enjoy your meal!

 Ingredients: 12 eggs + 1 for mayonnaise 1 pate of 200 g 100 g canned mushrooms 2 pickled cucumbers 1 tablespoon butter 1 teaspoon dried dill salt pepper 1 tablespoon mustard 2 tablespoons lemon juice oil