Easter Egg Mushrooms
A festive Easter appetizer of hard-boiled eggs capped with hollowed tomatoes and dotted with mayonnaise to look like little mushrooms.
Ingredients
| 7 | eggs | |
| 7 | tomatoes, slightly larger than an egg | |
| 1 tbsp | 15 ml | mayonnaise |
| 1 | lettuce |
Instructions
The eggs should be hard-boiled. Cut off the caps slightly from the pointed side of each egg. Cut the caps off the tomatoes as well, hollow them out slightly from the flesh and set them aside for now. Take a suitable plate and sprinkle it with olive oil. Arrange the lettuce leaves on top. Place the eggs on the leaves, and cap them with the tomatoes like little hats. Using the mayonnaise, make small dots on the tomatoes.