Stuffed Eggs with Mushrooms

Source/Author: Mary

This stuffed egg recipe combines creamy yolks with earthy, savory mushrooms, creating a rich and elegant twist on classic deviled eggs—perfect for a gourmet appetizer or brunch bite!

Ingredients:

• salt	to taste
• mayonnaise	2-3 tablespoons
• shallots	2
• large eggs	6
• pepper	to taste
• mushrooms	8 oz (227 g)
• oil	2 tablespoons

1. Place the eggs in a single layer in a saucepan and cover them with cold water by about 1 inch.

2. Set the pot over medium-high heat and bring the water to a rolling boil.

3. Once boiling, turn on over medium heat, and let the eggs boil for 12 minutes for firm yolks.

4. After the time is up, transfer the eggs to a bowl of ice water and let them cool for about 5 minutes. This makes them easier to peel.

5. Gently tap each egg on a hard surface to crack the shell, then roll to loosen and peel.

6. Once peeled, slice the hard-boiled eggs in half lengthwise and carefully remove the yolks. Place the yolks in a bowl and set the whites aside on a serving plate.

7. Mushrooms: wash and finely chop.

8. Shallots: peel and finely chop.

9. In a skillet, melt the butter over medium heat. Add the chopped shallot and cook for 2-3 minutes until softened. Add the mushrooms and cook until golden brown and any liquid has evaporated. Season with a pinch of salt and pepper. Remove from heat and let cool slightly.

10. Add the cooked mushrooms to the bowl with the egg yolks. Mash everything together, adding mayonnaise. Stir until smooth and creamy. Taste and adjust salt and pepper as needed.

11. Spoon the filling into each egg white half, heaping it slightly.