Stuffed eggs with mushrooms

Stuffed eggs with mushrooms

In Germany, people call stuffed eggs frequently "Russian eggs". This starter is a quickly prepared cold dish and a perfect party snack - simple and delicious!


  • 10 eggs
  • 1 tsp coriander (seeds)
  • 150 g mushrooms
  • 1 onion
  • 150 ml of cream
  • 50 g butter
  • 1 tsp salt
  • 2 types of horseradish


As a last-minute party snack, stuffed eggs are the perfect solution. But they also make a delicious contribution to a long Sunday brunch or any kind of party buffet.

The preparation is very easy: while the eggs are cooking, you can prepare the filling. There are no limits to your imagination. Common mushrooms can be easily replaced with any kind of wild mushroom, the cream with a light crème fraîche. The filling also tolerates smoked salmon or herring. You do not like fish? Try to add some ham. Fresh chives spice up the game and garlic brings a unique aromatic touch to the appetizer. Try and taste is the motto with this dish!

Stuffed eggs with mushrooms, detailed photo recipe

40 minutes

1. Cook eggs in boiling water with a dash of lemon juice for 6 minutes. Peel the eggs.

2. Slice the eggs lengthwise. Separate the egg yolks from the egg whites.

3. Finely dice onion.

4. Clean mushrooms.

5. Cut large mushrooms into thin slices, quarter small mushrooms.

6. Fry onions and mushrooms in a bit of butter.

7. Season with salt and coriander.

8. Add cream.

9. Simmer until sauce thickens.

10. Allow to cool.

11. Add egg yolks and puree with a blender stick.

12. Fill egg whites with the cream.

13. Garnish stuffed eggs with horseradish and caviar.

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