I love experimenting and making deviled eggs different ways. I can‘t imagine a better appetizer for my Easter table. This recipe can be made whole year round though and is always very popular. This time I stuffed the eggs with cremini mushrooms. First, they are browned on a pan, then chopped and mixed with cooked egg yolks, mayo, sauteed onion and seasoned with thyme, lemon juice, and chives. These mushroom deviled eggs are really delicious!
Another deviled eggs recipe that we really love is this sun-dried tomato and parmesan deviled eggs recipe.
How to make the best mushroom deviled eggs:
It’s a very simple recipe and there are only a couple of ingredients here, but it’s worth to pay attention to a few things to make these deviled eggs really perfect.
– It‘s important to brown the mushrooms well – this will make them very flavorful but we also do that to reduce the moisture so that the stuffing is not too wet (read more below)
– fresh thyme – you can also add dried thyme but fresh works here best
– use good-quality mayonnaise
– the heaviness of stuffing (yes, it‘s almost only mushrooms) is pleasantly cut through with refreshing lemon juice and chives. So try the filling and add lemon juice until is pleasantly sour.
How to cook mushroom so they‘re browned and crispy:
– place them in an even layer on a well heated pan
– at first, don‘t stir! Let them cook over high heat for about 3 minutes – this way they have a chance to brown, when you stir them right away they will start to release moisture
– stir and cook for a couple of minutes, the mushrooms will release now a lot of water, you need to cook them until the water evaporates
– cook them for 2-3 more minutes, they should be nicely browned!
How to hard-boil eggs:
Place them in a small pot, pour over boiling water and cook over high heat for 7 minutes, counting from when it starts to boil. I like them most when the egg yolk is mostly set, but just slightly moist in the middle.
Make the deviled eggs in advance:
You can make these deviled eggs ahead and store, covered in the refrigerator for up to 2 days. They taste best at room temperature.
Mushroom Deviled Eggs
- 5 large eggs
- 2 tablespoons frying oil
- 1 small onion
- 7 oz cremini mushrooms 200g
- 2 heaped teaspoons mayonnaise
- 1 teaspoon lemon juice or to taste
- 1 teaspoon fresh thyme leaves or a little less dried thyme
- salt and black pepper to taste
- chives for sprinkling
- Hard boil the eggs: place in a small pot, pour boiling water over and cook for 7 minutes, counting from when the water starts to boil (the egg yolk should be mostly set, but just slightly moist in the middle). Transfer the eggs immediately into ice water, peel the shells, cut in half lengthwise with a sharp knife.
- Using a spoon or your fingers scoop out the egg yolks and mash them with a fork.
- Cook the onion and mushrooms:
- Chop the onion into small cubes, mushrooms into thick, 1/4-inch / 5 mm slices.
- Heat a tablespoon of oil in a very large pan, add the onion and cook over low heat for about 7 minutes until soft and translucent. Transfer the onion to a food processor bowl.
- Increase the heat to high, add a second tablespoon of oil and mushrooms, spread them evenly on the pan, cook without stirring for 3 minutes (but be careful not to burn them) and when the mushrooms are well browned, stir and cook for about 7 minutes until tender and browned, transfer to the food processor bowl. It’s important to evaporate the moisture from the mushrooms so that they are properly browned so that the stuffing is not too wet.
- Make the stuffing:
- Pulse the mushrooms and onion in the food processor, they should be chunky, not completely smooth.
- Mix with the egg yolks, mayonnaise and thyme together and season with lemon juice, salt, and pepper to taste.
- Fill the egg whites with the stuffing (you‘ll have a lot of stuffing), sprinkle with chives.
Did you make this recipe? Let me know how you liked it and give it a star rating in the comments below! You can also add a photo of your creation!