The lucky charm toadstool ? Ahh yes, in German-speaking countries the toadstool is one of the many lucky charms that we use to decorate our tables on December 31.
Obviously we are not talking about the real toadstools that are super dangerous, but representations of them, whether in marzipan, on paper, in praline version or even like here in egg format.
My grandmother made them regularly, not only for New Year’s Eve, but also for brunches and buffets.
I had completely forgotten them until 2 years ago I saw it again made by a very dear Austrian friend who had kindly invited us for New Years Eve. It was a wonderful memory that she rekindled. She prepared the lucky charm toadstools like my grandmother used to, by simply taking a hard-boiled egg and putting a tomato hat on it.
Since then I have slightly adapted this version to my personal taste by making very special devilled eggs. I love to prepare them especially for New Years festivities!
My Cookbook: Dinner is ready!
If you are always looking for tasty, simple and inexpensive everyday recipes, you should take a look at my book “Dinner is ready!”. There you will find a wonderful selection of vegetable-rich, relatively quick-to-prepare dishes, like for example several One Pot recipes.
Over 20 new recipes that don’t (and never will) exist on my blog and QR codes for each category that lead directly to more recipes in that category.
Here is an overview of the categories in the cookbook:
- Carb-heavy side dishes
- Vegetable side dishes
- Recap of the 4 fastest dessert recipes from the blog
- Printable Shopping list and a printable weekly meal planner
Recipe lucky charm Toadstool (you can find the Thermomix version here)
- Salt, pepper
Cook the eggs. Put them in a pan of cold water and bring to a boil. Turn off the heat and leave the eggs in the pan with the lid closed for 10 minutes. Then cool under cold water for a few minutes until they are really cold. Normally at this time we cut the eggs in half to make traditional devilled eggs. Here I make lucky charm toadstools into original devilled eggs. I remove the shell very gently and then I cut a little of the pointed part of the egg so that it stands upright . Then I cut a little from the flat part of the egg in order to gently remove the yolk without breaking the white.
Make the basic preparation of the devilled egg by mashing the yolk with a fork or a blender and mix it with mayonnaise, yogurt, mustard, salt and pepper until that it becomes a firm and creamy mixture. Then season as desired with curry, or sardines , etc. There are thousands of ways to do this.
When the preparation is ready, put it back into the egg whites using a spoon or a pastry bag. Then put a tomato hat on them and decorate them with small dots of mayonnaise. Serve on a bed of salad leaves to evoke the soil.
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