Mushroom Deviled Eggs
Elevate your deviled egg game with these irresistible Mushroom Deviled Eggs, a sophisticated twist on the classic party favorite. Featuring a creamy yolk filling infused with sautéed button mushrooms, garlic, and a hint of Dijon mustard, this recipe delivers a delightful balance of earthy and tangy flavors. Perfectly seasoned with a touch of black pepper and topped with a colorful garnish of smoked paprika and fresh parsley, these delectable bites are as visually stunning as they are delicious. Whether you're hosting a brunch, potluck, or holiday gathering, these Mushroom Deviled Eggs are sure to be a show-stopping appetizer that’s easy to make and impossible to resist. Ready in under 30 minutes, they’re the perfect blend of elegance and simplicity!
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Recipe Information
Ingredients
- 6 Large eggs
- 1 cup Button mushrooms (finely chopped)
- 1 tablespoon Unsalted butter
- 1 clove Garlic (minced)
- 3 tablespoons Mayonnaise
- 1 teaspoon Dijon mustard
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Paprika (for garnish)
- 1 teaspoon Fresh parsley (finely chopped, for garnish)
Instructions
Place the eggs in a medium saucepan and cover them with cold water. Bring the water to a boil over medium-high heat.
Once boiling, turn off the heat, cover the saucepan, and let the eggs sit for 9 minutes.
After 9 minutes, transfer the eggs to a bowl of ice water and let them cool completely for about 5 minutes.
While the eggs are cooling, melt the butter in a small skillet over medium heat. Add the chopped mushrooms and cook for 5-7 minutes, stirring occasionally, until softened and golden brown. Add the minced garlic and cook for an additional 30 seconds. Remove from heat and let cool.
Peel the cooled eggs and carefully slice them in half lengthwise. Remove the yolks and place them in a mixing bowl.
Use a fork to mash the egg yolks until smooth. Add the cooled mushroom mixture, mayonnaise, Dijon mustard, salt, and black pepper. Mix until well combined and creamy.
Spoon or pipe the yolk mixture back into the egg white halves, mounding slightly.
Sprinkle the deviled eggs with paprika and finely chopped parsley for garnish.
Serve immediately or refrigerate until ready to serve. Enjoy!
Nutrition Facts
Calories |
139 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.2 g | 16% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 193 mg | 64% | |
| Sodium | 217 mg | 9% | |
| Total Carbohydrate | 1.3 g | 0% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 0.9 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 28 mg | 2% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 115 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
