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Borovichi egg snack

"Little Mushroom" Stuffed Eggs

Even the kids can help make these whimsical little mushrooms. This pretty recipe for ham-stuffed egg "mushrooms" will dress up any New Year's table and looks right at home next to a decorated Christmas tree. Children eager to join in the holiday preparations can lend a hand with this dish. It was while getting ready for New Year's Eve with friends that I first learned this recipe, and it's since become one of my favorite dishes.

Arkady and Svetlana

Recipe author

Composition / ingredients

Servings:

Eggs

Ham

100

Garlic

Mayonnaise

Olives

Bell pepper (plus fresh dill and cucumber)

Tea (brewed)

200

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 39 % 9 g

Fats 57 % 13 g

Carbohydrates 4 % 1 g

161 kcal

GI: 100 / 0 / 0

Cooking method

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First, hard-boil the eggs and chill them until cold. In wintertime you can set the eggs out on the balcony, where they'll cool down almost instantly. Then cut each egg into two unequal parts: 2/3 for the base and 1/3 for the "cap." Carefully scoop out the yolk. Place the 1/3 cap pieces in a cup of strongly brewed tea for a couple of hours (you can speed things up by briefly simmering the "caps" in the tea). Mash the yolks together with the finely chopped ham, the flesh of an olive, and the mayonnaise. Use this mixture to stuff the eggs right on the platter you'll be serving them from. All that's left is to garnish your ham-stuffed egg "mushrooms" with rings of cucumber and bell pepper and a little parsley. You can serve them right away, but it's better to chill the ham-stuffed eggs in the refrigerator for half an hour first.