Stuffed eggs with mushrooms and pickled cucumber

Stuffed eggs are one of the most traditional and popular appetizers that can easily become a real highlight of both everyday meals and festive tables. Egg fillings can be very diverse: sausage, meat, fish, vegetables, and more. For those who don’t like spending a lot of time at the stove but still want to impress family or guests with something unusual and delicious, stuffed eggs with mushrooms and pickled cucumber are an excellent choice.

Adding mustard powder to the filling not only enhances the flavor but also makes the dish healthier. Mustard flour, produced from mustard cake on our own certified mills, contains vitamins A, C, E, and B-group vitamins (including B1, B2, B3, and B6), as well as dietary fiber and a rich complex of minerals such as calcium, iron, manganese, copper, phosphorus, sulfur, and more.

Regular consumption of mustard powder helps normalize intestinal function, improves skin and hair condition, supports heart health, and helps reduce inflammation.

CraftOil offers organic, certified mustard powder made from premium-quality raw materials on the day of purchase. It contains no preservatives, artificial flavors, or other chemicals and is perfectly suited for culinary, herbal, and even cosmetic use.

Visit our website — we guarantee you’ll want to try our mustard powder or other natural products.

Ingredients

To prepare these unusual yet incredibly tasty mushroom stuffed eggs, you will need:

• 6 eggs;
• 150 g mushrooms;
• 1 onion;
• 1 pickled (or salted) cucumber;
• 3 tablespoons mayonnaise;
• 1 teaspoon mustard powder;
• 1 teaspoon garlic powder;
• 1 tablespoon vegetable oil (for frying mushrooms);
• ½ teaspoon salt;
• 1 bunch of parsley (8–10 stems);

Step-by-step instructions

Boil the eggs hard, let them cool, peel, and cut in half. Remove the yolks and mash them with a fork in a separate bowl.

Clean, wash, and dice the mushrooms. Peel and chop the onion. Fry the onion together with the mushrooms in vegetable oil over medium heat for about 20 minutes, until the onion turns golden and excess moisture from the mushrooms evaporates.

Add the mashed egg yolks and the pickled cucumber (diced or grated) to the mushroom mixture and stir well. In a separate bowl, mix mayonnaise with salt, mustard powder, and garlic powder. Add this sauce to the mushroom-cucumber mixture and combine thoroughly.

Spoon the filling into the egg white halves. Wash and finely chop the parsley, then sprinkle it over each stuffed egg half. Serve immediately.

Notes:

For frying mushrooms with onions, it’s best to use sunflower oil, corn oil, or camelina oil, as they have a high smoke point and neutral aroma. If you fry them in mustard oil, the dish will acquire a uniquely spicy and aromatic flavor.

A wide selection of raw oils, flours, grains, and seeds is always available at CraftOil, a Ukrainian store of premium natural products.