What we need:
- 14 eggs
- 1 can mushrooms
- 4 cup mayonnaise
- 6 anchovy fillets, chopped
- 2 tablespoons finely chopped scallions
- salt and pepper
- 1/2 cup red caviar for garnish (optional)
Cooking instructions:
Hard-cook the eggs for 15 minutes, stirring occasionally to keep the
yolks in the center. Plunge at once into cold water and shell when cold.
Reserve 10 to 12 mushrooms for decoration.Chop the remaining mushrooms
finely.
Cut 12 of the eggs in half lengthwise and carefully remove the yolks.
Chop the 2 remaining eggs finely. Mix the egg yolks, chopped eggs,
mayonnaise, anchovies, scallions, chopped mushrooms, and salt and
pepper to taste.
Spoon the mixture into the egg halves. Place the stuffed eggs on a
serving platter and top with the reserved mushrooms. Garnish with the
caviar, if desired, and serve.
