Eggs stuffed with mushrooms

Eggs stuffed with mushrooms is a tasty and easy to prepare snack. A win-win.

Cooking time 30 minutes


Frozen porcini mushrooms or champignons 200 g

Eggs 5 pcs

Onion 1 pc

Vegetable oil 2-3 tbsp. l.

Dill (greens) 1 bunch

Mayonnaise 1 tbsp l.

Lettuce leaves for decoration

Salt to taste

Pepper to taste


Defrost the mushrooms and drain off excess water.

Fry finely chopped onions in a frying pan in vegetable oil.

Add mushrooms and cook for 5-7 minutes over low heat. Add salt and pepper to taste.

Boil eggs until tender, cool and peel. Cut into halves.

Remove the yolks. In a bowl, combine the egg yolks, fried mushrooms and onions, finely chopped dill and mayonnaise. Stir well.

Stuff the egg halves with mushroom filling.

Put on a platter with lettuce leaves.

Eggs stuffed with mushrooms are ready. Can be served with a festive table.

Happy Easter!