Mushroom stuffed eggs

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Today I'd like to share a snack that's perfect for any party or family gathering - mushroom stuffed eggs with a touch of chili.

 

The main flavour is of course provided by mushrooms, but you can also taste caramelised onions and chili notes in the background. Throw in fresh watercress to get not only tasty but also beautiful appetiser.

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients

  • 8 eggs
  • 1 medium onion (~100 g)
  • 2 small chili peppers
  • 300 g mushrooms
  • 3 tbsp oil
  • 2 tbsp (~45 g) mayo + some extra for decoration
  • 1 tsp dry parsley
  • Salt and pepper to taste
  • 1 tsp paprika
  • Fresh watercress

Method

  1. Hard boil 8 large eggs. Cool them completely and peel them.
  2. Chop one medium onion into fine cubes. Remove stems and seeds from two small red chili peppers and cut them into very fine cubes. Clean mushrooms with a brush or a paper towel and slice them thinly.
  3. Heat up 3 tbsp oil in a large pan. Add cubed onion into the hot pan and cook it, stirring, for 3-4 minutes, until soft.
  4. Add chili peppers to the onion and fry them for another 2-3 minutes until they release aroma.
  5. Add sliced mushrooms. Cook the contents of the pan until mushrooms decrease in volume by a half. It should take around 5 minutes. Once mushrooms are ready take pan off heat and set it aside to cool.
  6. Cut eggs into halves. Take out egg yolks and put them into a bowl. Crush them with a fork, spoon or a potato masher.
  7. Add mushrooms, 2-3 tbsp mayo and 1 tsp dry parsley to the egg yolks. Mix the contents of the bowl thoroughly, until everything is well combined. Season stuffing to taste with salt and ground black pepper.
  8. Stuff each egg half with a generous teaspoon of stuffing, filling the holes left after egg yolks.
  9. Decorate with a small amount of mayo, pinch of sweet paprika and fresh watercress.
  10. Enjoy! 
Approximate nutritional value
1 egg half
  • 83 kcal
  • Carbs: 2 g 
  • Fat: 6 g
  • Protein: 4 g
  • Fibre: 0 g

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