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Mushroom Devilled Eggs

Yields12 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins

 200 g mushrooms, finely chopped
 6 eggs
 2 tbsp butter
 2 shallots, finely chopped
 1 tsp Dijon mustard
 Freshly ground pepper, to taste
 1 tbsp chopped chives

Place eggs in a saucepan filled with cold water and bring to the boil. Once boiling, cook the eggs for 10 minutes.


Remove from the heat and place eggs in a bowl of cold water.


In the meantime, place the butter in a frying pan over medium heat. Add shallots and mushrooms. Cook, stirring for 5-7 minutes or until all of the moisture from the mixture has evaporated. Set aside to cool slightly.


Once the eggs have cooled completely, remove the shell from each egg and cut the tip off the bottom and top of the egg to allow the eggs to sit flat.


Cut the eggs in half, horizontally and use a teaspoon to remove the yolk. Set the yolks aside in a bowl.


Mash egg yolks with a fork. Add the mushroom mixture, dijon mustard, salt and pepper to the bowl. Mix to combine.


Arrange egg cups on a plate.


Place the mushroom mixture into a piping bag. Cut the tip off the bag and fill each egg cup with the mixture.


Sprinkle with chopped chives and serve.

Nutrition Facts

Servings 0