Eggs stuffed with mushrooms

2 servings
30 min

How to make eggs stuffed with mushrooms? Prepare the products. Take eggs large, preferably homemade. In addition to the large size, such eggs, as a rule, have a bright beautiful yolk.

Clean the onions, cut into a cube.

Heat the vegetable oil in a frying pan. The oil can be any: sunflower, corn, olive. Add the onion and fry for about 5 minutes over a low heat until golden.

Wash the mushrooms, cut into a cube. I use fresh royal champignons. But it can be any mushrooms, either fresh or frozen. Pre-thaw the frozen and drain excess liquid from them.

Add the mushrooms to the onion and fry for a further 5-7 minutes until the mushrooms are fully cooked.

At the end, salt the mushrooms. If desired, you can pepper them, add garlic powder or a crushed clove of fresh garlic to the mushrooms.

Add sour cream to the mushrooms, mix everything and cool a little. Sour cream can be replaced with mayonnaise, but in this case the calorie content of the dish will increase, take this into account.

Boil the eggs hard-boiled. How to boil hard-boiled eggs? To prevent the eggs from cracking when cooking, put them in cold water and set them to cook on a small heat. Cook the eggs for 9 minutes after boiling, then cover with cold water and cool. It is better to clean the shell from a sharp temperature difference.

Peel the eggs, halve and remove the yolk.

Mash the yolk with a fork and add to the mushrooms. Stir. The egg filling is ready.

Fill the halves of the egg whites with the resulting filling and immediately serve to the table.

Enjoy your meal!