Stuffed Eggs with Mushrooms and Anchovies

by Finy (follow)
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If you like eggs, this filled egg recipe is a filling, enjoyable entre or snack.

It requires little cooking time and can also be made a day ahead.

Preparation Time: 15 minutes
Cooking Time: 12 minutes
Makes: 12 half eggs

6 large eggs
120 g button mushrooms
cup mayonnaise
4 anchovy fillets
1 tbsp spring onions, finely chopped
Salt and pepper

Boil the eggs for about 7 minutes

Put them in cold water, and shell when cold.

Poach the mushrooms in salted water for 5 minutes.


Drain and allow to cool.

Keep a few mushrooms for decoration and finely chop the balance.

Cut 4 of the eggs in half lengthways and remove the yolks.


Chop the remaining two eggs up into fine pieces.

Mix the egg yolks, chopped egg, spring onions, one of the anchovies (sliced finely), chopped mushrooms and salt and pepper if required.


Add the mayonnaise and mix well.

Spoon this mixture into the egg whites and put the stuffed eggs on a serving plate.

Add the reserved mushrooms for decoration

Top with a small piece of anchovy on each one.

Great for when you put all the food on a table for people to help themselves, or this also makes a very delicious entre, or just as a snack.

#Party food
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