Meanwhile, wash the mushrooms, finely chop and fry in a pan. The right amount of buckwheat pour out of the package, cool the eggs and clean.
Mix buckwheat, mushrooms and finely chopped dill. Cut the eggs in half.
Carefully remove the yolks and put them to the buckwheat-mushroom mixture. Add sour cream, salt and pepper. Mix thoroughly. Fill halves of eggs the resulting mixture, decorate with dill. Before serving, it is better to give a snack to stand a little, so that the ingredients become better friends.