Eggs for Pass-Over



      Canned or freshly cooked Artichoke Heads
      Garlic Powder
      Black Pepper
      Red Pepper Powder
      Ginger 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.


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Telephone: 1 (203)261-1817

Miscellaneous Info

We are located in Trumbull, CT. We cook "kosher style" with fresh ingredients and a healthy conscience. We deliver within a 20 mile radius or cook at your location anywhere you want to bring us.

Call: 1-203-261-1817

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