Eggs stuffed with mushrooms

Eggs Stuffed with Mushrooms is a delightful and elegant appetizer or snack. Here's a simple recipe you can try.

Ingredients:

• 6 large eggs
• 200g mushrooms (cremini, button, or any of your choice), finely chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 2 tbsp mayonnaise (or Greek yogurt for a lighter option)
• 1 tsp Dijon mustard (optional)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Paprika (for garnish)

Instructions:

1. Boil the Eggs:

   • Place the eggs in a saucepan and cover with cold water. Bring to a boil, then reduce the heat and simmer for 10 minutes.
   • Drain the hot water and transfer the eggs to a bowl of cold water to cool. Once cooled, peel the eggs.

2. Cook the Mushroom Filling:

   • Heat olive oil in a skillet over medium heat.
   • Add the chopped onions and sauté for 3-4 minutes until soft.
   • Add the garlic and mushrooms, cooking for another 5-7 minutes until the mushrooms are soft and the moisture has evaporated. Season with salt and pepper. Set aside to cool.

3. Prepare the Eggs:

   • Slice the boiled eggs in half lengthwise and gently remove the yolks. Place the yolks in a bowl and set the egg whites aside on a serving platter.
   • Mash the yolks with a fork and mix in mayonnaise (or Greek yogurt), Dijon mustard (if using), and the cooled mushroom mixture. Mix until well combined.

4. Stuff the Eggs:

   • Using a spoon or a piping bag, fill the egg whites with the mushroom and yolk mixture.
   • Garnish with freshly chopped parsley and a sprinkle of paprika for color and added flavor.

5. Serve:

   • Serve immediately or refrigerate for 30 minutes for a chilled appetizer.

These mushroom-stuffed eggs are creamy, flavorful, and perfect for parties, brunches, or just a light snack!