Deviled Eggs with Mushrooms are perfect for the holidays, Easter, potlucks, parties and all kinds of gatherings. They are simple to make and deliciously creamy. These Deviled Eggs are one of my favorite appetizers and this is my favorite recipe.
Why Choose Deviled Eggs with Mushrooms?
Deviled eggs are a classic appetizer loved by many, but the addition of mushrooms elevates them to a whole new level. The earthy and savory taste of mushrooms complement the creamy texture of the egg yolk filling, creating a harmonious fusion of flavors. This unexpected twist adds a unique touch to a familiar dish, making it perfect for parties or when you want to impress your guests.
Goodness of Eggs
Eggs, nature’s nutritional powerhouse, have been a dietary staple for centuries. Packed with essential nutrients and versatile enough to be a part of various dishes, eggs boast an impressive nutritional profile: Health Benefits of Eggs.
Ingredients You’ll Need:
- Eggs
Start with hard-boiled eggs. Make sure they are perfectly cooked, with firm whites and vibrant yellow yolks. - Mushrooms and onion
Choose your favorite mushrooms – cremini, shiitake, or button mushrooms work well. Finely chop mushrooms and onions so they can be seamlessly added into the filling. - Mayonnaise
Choose a high-quality mayonnaise to ensure a rich and creamy texture for your deviled egg filling. - Olive oil
When cooking at medium to high temperatures, choose virgin or pure olive oil, as they have higher smoke points that can withstand the heat without compromising the oil’s quality. - Green onions or chives
Fresh green onions or chives bring a pop of color. Chop them finely for both the filling and/or garnish. - Salt and Pepper
Season to taste with salt and pepper, ensuring the flavors are well-balanced.
How to make this recipe:
- Sauté onions and mushrooms
First, heat oil in the skillet over medium to high heat. Sauté onions and mushrooms for about 5 minutes or until soft. When the mixture is ready set it aside to cool down.
- Cook eggs
Place the eggs in a single layer in a saucepan, cover with water and bring to a boil. Lower the heat to medium-low and simmer for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely, then peel them. Slice eggs in half lengthwise and remove yolks. Set whites aside.
- Make egg yolk and mushroom mixture
Next, smash egg yolks with a fork and combine with sautéed veggies. Add freshly ground black pepper, mayo, and salt. Mix.
- Add egg yolk and mushroom mixture into egg whites
Finally, stuff or pipe egg yolk and mushroom mixture into egg whites. Sprinkle with green onions or chives. Keep refrigerated until ready to serve.
Common Questions:
Yes, you can prepare Deviled Eggs with Mushrooms in advance. However, it’s better to assemble them closer to serving time to maintain freshness. Store the egg whites and the filling separately in the refrigerator.
Commonly used mushrooms for Deviled Eggs include cremini, button, or shiitake mushrooms.
Absolutely! You can customize the filling by adding ingredients like chives, paprika, or even a dash of hot sauce for extra flavor.
More Appetizer Recipes you will Enjoy!
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Deviled Eggs with Mushrooms
Ingredients
- 6 eggs
- 120 g mushrooms (finely chopped)
- 1 small onion (finely chopped)
- 3 tablespoons mayonnaise
- 1 tablespoon olive oil
- Salt and black pepper (to taste)
- Green onions or chives for garnish
Instructions
- Heat oil in the skillet over medium to high heat. First, sauté onion and mushrooms for about 5 minutes or until soft. When the mixture is ready set it aside to cool down.
- Place the eggs in a single layer in a saucepan, cover with water and bring to a boil. Lower the heat to medium-low and simmer for 10 minutes.
- Transfer the eggs to a bowl of ice water to cool completely, then peel them. Slice eggs in half lengthwise and remove yolks. Set whites aside.
- Smash egg yolks with a fork and combine with sautéed veggies. Add freshly ground black pepper, mayo, and salt. Mix.
- Stuff or pipe egg yolk and mushroom mixture into egg whites. Sprinkle with green onions or chives. Keep refrigerated until ready to serve.
Hi! I’m Irina. Here you’ll find healthy and healthy-ish recipes.
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