14 eggs
250 g (8 oz) button mushrooms
1/2 cup Mayonnaise
6 anchovy fillets, chopped
1 tablespoon finely chopped spring onion
salt and pepper
60 g (2 oz) red caviare for garnish (optional)
250 g (8 oz) button mushrooms
1/2 cup Mayonnaise
6 anchovy fillets, chopped
1 tablespoon finely chopped spring onion
salt and pepper
60 g (2 oz) red caviare for garnish (optional)
method
1. Boil eggs for 15 minutes, stirring occasionally to set the yolks in the centre.
2. Plunge into cold water, shell when cold.
3. Poach mushrooms in salted water for 5 minutes. Drain and cool.
4. Select 12 good shaped mushrooms for decoration.
5. Chop remaining mushrooms finely.
6. Cut 12 eggs in halves lengthways and carefully remove yolks.
7. Chop the 2 remaining eggs finely.
8. Mix egg yolks, chopped eggs, mayonnaise, anchovies, spring onion, chopped mushrooms, salt and pepper to taste.
9. Spoon mixture into the egg halves.
10. Place stuffed eggs on a serving platter and top with reserved mushrooms.
11. Garnish with red caviare if desired and serve.
2. Plunge into cold water, shell when cold.
3. Poach mushrooms in salted water for 5 minutes. Drain and cool.
4. Select 12 good shaped mushrooms for decoration.
5. Chop remaining mushrooms finely.
6. Cut 12 eggs in halves lengthways and carefully remove yolks.
7. Chop the 2 remaining eggs finely.
8. Mix egg yolks, chopped eggs, mayonnaise, anchovies, spring onion, chopped mushrooms, salt and pepper to taste.
9. Spoon mixture into the egg halves.
10. Place stuffed eggs on a serving platter and top with reserved mushrooms.
11. Garnish with red caviare if desired and serve.
serving amount
serves: 6
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