Stuffed eggs with mushrooms (delicious!)

Stuffed eggs with mushrooms - a delicious and simple recipe

Who can resist a platter of stuffed eggs? These delights are not only very tasty but also versatile, making them ideal for parties, brunches, or even festive meals. Whether you're preparing them for a special occasion or simply to indulge yourself, this recipe for stuffed eggs with mushrooms and pressed ham is sure to become a favorite.

Total preparation time: 45 minutes
Cooking time: 15 minutes
Cooling time: 30 minutes
Number of servings: 10

Ingredients needed:
- 15 eggs
- 1 can of mushrooms (approximately 400 g)
- 100 g pressed ham
- 0.5 l oil (for mayonnaise)
- Salt and pepper, to taste
- 1 tablespoon mustard
- Juice of one lemon
- 1 raw egg yolk
- 2 tablespoons sour cream
- 2 tablespoons yogurt
- A little milk, to thin the mixture

The history of stuffed eggs is fascinating, as this dish has been popularized in many cultures, adapting to local tastes and ingredients. Stuffed eggs are a symbol of hospitality and culinary creativity. They can be customized with various fillings, from vegetables and cheeses to meats and fish. Let’s get started!

Step 1: Boiling the eggs
Start by placing the eggs in a large pot, covering them with cold water. Bring the water to a boil and let the eggs boil for 15 minutes. It’s important to start timing from when the water reaches the boiling point. A perfectly boiled egg has a solid yolk but is not dry.

Step 2: Cooling the eggs
After the eggs have boiled, drain the hot water and place them in a bowl of cold water to cool quickly. This will make peeling them easier. If you want to save time, you can add a few ice cubes to the water.

Step 3: Peeling the eggs
Once they are completely cooled, carefully peel the eggs. Cut each egg in half lengthwise and scoop out the yolks with a teaspoon. You can play a bit with the shape of the cut if you want to give them a more interesting presentation.

Step 4: Making the mayonnaise
In a bowl, mix the raw yolk with two boiled yolks. Add the mustard, salt, and pepper to taste, then gradually incorporate the oil while constantly mixing until you achieve a creamy mayonnaise. This is an essential step, and the secret is to add the oil gradually to avoid breaking the mayonnaise.

Step 5: Adding the ingredients
Once you have a smooth mayonnaise, add the sour cream, yogurt, and lemon juice for a fresh taste. To thin the mixture, you can add a little milk. Now, set aside some mayonnaise for decoration and mix the rest with the mushrooms and finely chopped pressed ham in a food processor. This mixture will create the delicious filling for the eggs.

Step 6: Filling the eggs
Use a teaspoon to fill each half of the egg with the mushroom and ham filling. Be careful not to overfill them to avoid a mess on the platter. After filling all the eggs, decorate them with the mayonnaise you set aside for an appetizing look.

Step 7: Final cooling
Arrange the stuffed eggs on a platter and cover them with plastic wrap. Leave them in the fridge for a few hours. This waiting time will allow the flavors to meld and become even more delicious.

Serving suggestions
Stuffed eggs with mushrooms are excellent served cold as an appetizer. You can decorate them with fresh parsley leaves or thin slices of olives for an elegant look. They pair perfectly with a fresh green salad or homemade bread.

Vegetarian option
If you want a vegetarian version, you can omit the ham and replace it with avocado or feta cheese for a creamy touch. You can also experiment with different types of mushrooms, such as shiitake or portobello, for a more intense flavor.

Nutritional information
A serving of stuffed eggs (approximately 2 halves) contains about 220 calories, being rich in protein due to the eggs and ham. Additionally, mushrooms provide a significant amount of fiber and antioxidants, while sour cream and yogurt offer calcium and beneficial probiotics for digestion.

Frequently asked questions
1. Can I use quail eggs?
Yes, you can use quail eggs, but keep in mind that they are smaller, so you will need to adjust the quantities.

2. What other ingredients can I use in the filling?
You can add fresh dill, finely chopped bell pepper, or even tuna to vary the flavor.

3. How can I keep the stuffed eggs longer?
It is recommended to store them in the fridge, covered, and consume them within 2-3 days.

Preparing these stuffed eggs with mushrooms is a satisfying activity that will bring smiles and appreciation from your loved ones. So, don’t hesitate – put on your apron and enjoy the cooking process!

 Ingredients: 15 eggs, 1 can of mushrooms, 100g of pressed ham, 0.5l of oil, salt, pepper, 1 tablespoon of mustard, lemon juice, 1 raw egg yolk, 2 tablespoons of sour cream, 2 tablespoons of yogurt, a little milk

 Tags:  stuffed eggs mushrooms pressed ham sour cream yogurt eggs lemon