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Yaitsa, farshirovannye gribami

Mushroom Stuffed Eggs
Yaitsa, farshirovannye gribami

Stuffed eggs complement any zakuska table. They may be filled with whatever is on hand, from leftover Stolichnyi salat, to smoked fish and mayonnaise, to glistening grains of caviar. Here, the eggs are stuffed with a savoury mixture of minced mushrooms and egg. Mound the filling high in the cradles of egg.


4 hard-boiled eggs
Freshly ground pepper to taste
2 oz (60 g) butter
A few drops of hot pepper sauce
1 small onion, minced
˝ lb (225 g) mushrooms, trimmed and minced
4 teaspoons mayonnaise
2 teaspoons sour cream
2 tablespoons parsley
Pinch of salt
2 teaspoons fresh dill, or ˝ teaspoon dried dill
˝ teaspoon salt
Pimiento (optional)


Serves: 4


Saute the onion in half the butter until golden. Add the remaining butter and the mushrooms and cook for 5 to 8 minutes more. Remove from the heat. Peel the hard-boiled eggs and cut them in half lengthwise. Scoop out the yolks and chop them finely. Add them to the mushroom mixture along with the parsley, dill, salt, pepper and hot pepper sauce. Mix together the mayonnaise, sour cream and pinch of salt.

Fill the eggs with the mushroom mixture, mounding it high to form tall peaks. Dribble the mayonnaise mixture over the top so that it runs slightly down the sides. Garnish with a little pimiento, if desired.

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