Russian Stuffed Eggs with Mushrooms and Dill

What you need

• 6 large eggs
• 150 g (5 oz) white button mushrooms, finely chopped
• 1 small onion, finely chopped
• 1 tbsp sunflower oil
• 4 tbsp mayonnaise
• 3 tbsp fresh dill, finely chopped, plus a few sprigs to garnish
• 1/2 tsp salt
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Lower the eggs gently into boiling water and cook for 10 min. Move them to a bowl of ice water for 5 min.

2. 2

   Meanwhile, heat the oil in a frying pan over medium heat and cook the onion until soft, about 3 min.

3. 3

   Add the mushrooms and cook, stirring, until all the liquid has evaporated and they begin to brown, 7-8 min. Season with the salt and pepper, then let cool completely.

4. 4

   Peel the eggs and halve them lengthwise. Slip the yolks into a bowl and set the whites on a platter.

5. 5

   Mash the yolks to fine crumbs with a fork. Mix in the cooled mushrooms and onion, the mayonnaise and the chopped dill.

6. 6

   Taste and add more salt or pepper if needed.

7. 7

   Spoon the filling into the egg whites, mounding it slightly. Top each half with a small sprig of dill.

8. 8

   Chill for 15 min before serving.

Imported from rutxt.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.