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Description
The recipe won't take much time. So, here goes: the appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
1. You will need the following ingredients.
- 2
Step 2
2. I pre-sautéed a diced onion in vegetable oil, then added the mushrooms and cooked the filling until done.
- 3
Step 3
3. Carefully peel the boiled eggs and cut them in half.
- 4
Step 4
4. Place the egg yolks, sautéed mushrooms with onion, and a pinch of salt in the food processor bowl. Add spices to taste.
- 5
Step 5
5. Mince.
- 6
Step 6
6. Place the egg halves (whites) in a deep dish and cover with fresh beet juice. If there is not enough juice to cover the eggs, add a little boiled or filtered cold water. Let stand for 10 minutes.
- 7
Step 7
7. Remove the halves from the juice and pat dry with a paper towel. Put the filling into a piping bag.
- 8
Step 8
8. Fill all the egg halves with the filling.
- 9
Step 9
9. Place a few lettuce leaves on a small plate and arrange the egg halves on them. Make little faces from the olives and capers.
- 10
Step 10
10. Happy holiday!