Eggs stuffed with mushrooms

00431 EGGS STUFFED with MUSHROOMS INGREDIENTS for 4 PEOPLE 1 dose of mayonnaise mixed with chopped tarragon, 400 g of porcini mushrooms, 8 eggs, 1 small onion, 1/3 measuring cup of extra virgin olive oil, salt and pepper.

Prepare the mayonnaise recipe as the base and add the finely chopped tarragon.

Put the mayonnaise in the refrigerator until ready to serve.

Hard boil the eggs as you usually do.

raffreddatele, Peel and, with a small knife, cut the tips and keep them aside.

Cut the base slightly to stand straight.

Very gently remove the yolk without breaking the White; put the yolks in a bowl and roll them into balls till you break-down.

Remove them and put them aside.

Chop the onion and chop the mushrooms, adding a pinch of salt and a little oil.

If the preparation is too runny, remove a part of the gravy.

Let cool, then add the yolks crumbs and season with salt and pepper and stir for about 5 seconds.

Spread the mixture into the eggs, decoratele with mayonnaise and cover with the ends cut off.

Serve in a dish on a bed of fresh lettuce leaves.