Mushroom Appetizer in Egg “Cups”
These “cups” are a single-serving appetizer where halves of hard-boiled eggs become edible cups for a vegetable-and-mushroom salad. The hollows are filled with a mix of sauteed zucchini, eggplant, and boiled mushrooms tossed with chopped yolk and dressed with vinegar and a pinch of sugar, so the filling lands between tangy and sweet. Serving food inside egg whites was a signature move of the festive Soviet table, turning humble ingredients into a shaped, “restaurant-style” dish without extra plates.
What to know
- Slice only a little off the top of each white so the “cup” stays deep and the filling doesn’t spill.
- Fry the zucchini and eggplant in separate batches — crowded together they release moisture and stew instead of browning.
- The 3% vinegar can be replaced with lemon juice; adjust the acidity to taste.
- Button mushrooms give a neutral flavor, while boiled wild mushrooms add a richer aroma.
Make the filling ahead but fill the whites shortly before serving so the cups stay tidy. Serve chilled on a bed of lettuce, garnished with herbs, lemon wedges, and olives.
Part of Ukrainian cuisine — 448 more recipes in the section.
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Ingredients
Instructions
Peel the zucchini, remove the seeds, cut into cubes, and saute in part of the oil.
Cut the eggplant into cubes and saute the same way.
Boil the mushrooms, let them cool, and cut into matchsticks.
Hard-boil the eggs, carefully slice off the top, scoop out the yolk with a teaspoon, and cut it into cubes.
Combine the zucchini, eggplant, mushrooms, and chopped yolk, then dress with vinegar, sugar, salt, and pepper.
Fill the boiled egg whites with the finished salad.
Arrange the "cups" on a plate lined with lettuce leaves and garnish with herbs, lemon wedges, and olives.
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