Ingredients
- hard-boiled eggs8 unitshelled
- tomatoes4 smallhalved length-wise
- 1 unit
- 1 unit
- 1 unit
Method
1
Arrange lettuce leaves on a serving platter or individual plates to create a base for the muchomorki.
2
Slice the shelled hard-boiled eggs in half lengthwise to create two equal pieces from each egg.
3
Place each egg half cut-side down on the lettuce bed, spacing them evenly across the platter.
4
Position a tomato half on top of each egg half, with the cut side facing upward to resemble the cap of a mushroom.
5
Season the tomato caps lightly with salt and pepper to taste.
2 minutes
6
Spoon a small amount of mayonnaise onto the top of each tomato cap, creating a decorative white spot resembling a mushroom spore pattern.
2 minutes
7
Serve immediately while the eggs are still cool and the presentation is fresh.