Deviled Eggs with Mushrooms and Olives

Thursday, June 30, 2011


A direct translation of the Russian equivalent of deviled eggs is "stuffed eggs." The the eggs were stuffed with what could be found in the fridge or pantry, like chopped scallion or canned mushrooms. This idea was the basis for this recipe: the eggs are stuffed with goodness. And with the onset of summer, this recipe makes a great cold appetizer dish or a picnic snack. They are made with sour cream instead of mayonnaise, and there aren't any hot spices, simply because I wanted a gentler flavor. Nevertheless the pimento olives lend the eggs their piquant quality and make this appetizer very tasty.

Deviled Eggs with Mushrooms and Olives
(Makes 8 egg halves)

You will need:
4 large eggs
2 tbsp canned button mushrooms, finely chopped
1 tbsp green pimento olives, finely chopped
1 tsp parsley, finely chopped
1 tsp scallion, finely chopped
1 tbsp sour cream
Salt, pepper to taste

1. Bring a medium pot of water to a boil. Carefully place the eggs in the water and boil for 15 minutes for a hard boil. Drain and let cool, then peel off the shells.

2. Cut each egg in half, length-wise. With a teaspoon, spoon out the egg yolks into a mixing bowl. Mash the yolks with a fork to a paste. Add mushrooms, olives, parsley and scallion. Mix together with sour cream and season with salt and pepper. Divide the yolk mixture evenly between the egg-white halves. Arrange the stuffed egg-white halves on a serving platter. Keep refrigerated until serving. Serve chilled.


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