Mushroom devilled egg

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Mushroom devilled egg


  • 200-300 g button mushroom
  • 6 egg
  • parsil
  • 1-2 dessertspoons horseradish mayonnaise
  • 1-2 dessertspoons sour cream
  • salt and pepper

Make the hard boiled eggs, allow to cool and then peel carefully, so the white is not to be damaged., then halve them. Mix the yolk with salt, pepper, mayonnaise horseradish and sour cream.

Finely dice the button mushrooms and steam. Add with the finely-chopped parsley to the egg cream. Mix well and fill the egg whites.

In tomato season this filling tastes great in tomatoes. Simply put back the sliced top of the tomato to decorate. Serve on crisp bed of lettuce.