MUSHROOM DEVILED EGGS
Our Russian family has been making these for years. It is always a dish at our dinner parties and holiday dinners. I could eat these forever!!! Great for people that love mushrooms, mayo, and eggs. Leftover mixtures can be mixed into rice or even eaten with bread, soup, etc.
Provided by Miss Nina
Categories Onions
Time 42m
Yield 1/2 egg, 12 serving(s)
Number Of Ingredients 7
Steps:
- Boil the eggs in salt for about 12 minutes and set aside when finished.
- Meanwhile, start to cut up the mushrooms into small pieces. (about the size of mini m&m's), but don't make them too small because when you cook them on the skillet they will get smaller.
- Heat up a 10 inch skillet on med-high heat with some vegetable or olive oil, & throw the cut up mushrooms on there.
- While that's starting to cook, mince the onion and throw it in with the mushrooms after about 7 minutes. (the mushrooms cook longer and you don't want to burn the onion).
- Sprinkle that mixture with the salt and pepper. Stir around.
- Cook for about 13 minutes or when the look and the smell of the mixture tells you that the food is cooked thoroughly. Some describe the mushrooms done when they "pop" off of the skillet.
- While that is cooking, take the shells off of the eggs, slice them in half, and take the yolks out carefully. (keep half of the yolks).
- When the mushroom/onion mixture is done, place it from the skillet into a separate bowl and mix in 1 tbsp of mayo (or more if you want) and half of the yolks.
- Stuff each half of each egg with the mixture.
- Place a little more mayo on top of each half of each egg and top with cilantro for garnish.
Nutrition Facts : Calories 51.9, Fat 3.1, SaturatedFat 0.9, Cholesterol 106.2, Sodium 243.1, Carbohydrate 2.4, Fiber 0.4, Sugar 1, Protein 3.6
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Leo Borjon
[email protected]These deviled eggs are a must-try for any mushroom lover.
Rofayda Stars
[email protected]I love the addition of mushrooms to these deviled eggs. It gives them a really unique flavor.
Apass Ways
[email protected]These deviled eggs are a great way to use up leftover mushrooms. They're also a nice change from the traditional deviled egg filling.
Samanta Oishe
[email protected]Yum!
Irfan Khoso
[email protected]I was skeptical about these deviled eggs, but I'm so glad I tried them. They're so creamy and flavorful. I will definitely be making them again.
Kasi Khan
[email protected]These are the best deviled eggs I've ever had. The mushroom filling is to die for.
Faras John
[email protected]I've made these deviled eggs several times now, and they're always a crowd-pleaser. I love the combination of mushrooms and cheese.
Maswabi Nyambe
[email protected]Easy to make and so delicious! I used a variety of mushrooms, and they all worked well.
Afay WEB
[email protected]I'm not usually a fan of deviled eggs, but these mushroom deviled eggs are amazing! The filling is creamy and flavorful, and the mushrooms add a nice touch.
Maite Makgothokga
[email protected]These deviled eggs were a hit at my last party. The mushroom filling was so savory and flavorful. I will definitely be making these again!