Eggs for Pass-Over
Canned or freshly cooked Artichoke Heads
Red Pepper Powder
Boil the eggs for 7 minutes and peel them. Wash the mushrooms, separate the stems and boil them for 1 minute. Drain the mushrooms and let them cool and dry. Cut off the stem of the artichoke and clear the center. Cut off the eggs to create a round cup by emptying the yolk and put a side. Mix the yolk and the artichoke stems and mush them well. Add mustard, salt, garlic powder, red pepper powder, ginger powder, black pepper, and mayonnaise. Keep mushing until it forms a smooth paste. Stuff the mushrooms and the artichoke. Cover with the "egg cup" sprinkle with paprika and serve.