Savory Mushroom & Parsley Stuffed Eggs
Ingredients
- 6 hard-boiled eggs peeled
- 1 tablespoon butter
- 2 tablespoons cooked chopped mushrooms
- Salt and pepper to taste
- 1 tablespoon chopped parsley
- Cress for serving
Instructions
- Boil the eggs until hard, then throw them into cold water to chill.
- Peel the eggs and cut them crosswise.
- Carefully remove the yolks, being careful not to break the whites.
- In a bowl, mash the yolks with butter until smooth.
- Add the chopped mushrooms, salt, pepper, and chopped parsley to the yolk mixture.
- Mix well until combined.
- Heat the yolk mixture in a saucepan until warmed through.
- Stuff the egg whites with the yolk mixture, dividing it evenly among the egg halves.
- Serve the stuffed eggs cold on a bed of cress.