Every year before Easter, I have the same dilemma as to what kind of stuffed eggs I should prepare. This is a serious dilemma, because there is a whole range of stuffing that I like with eggs 🙂 On the Easter table, I usually serve at least two types of devilled eggs. One type of devilled eggs must have a filling made of fish or cold cuts of meat and the other must have vegetables. This is my rule, which I try to follow when diversifying the taste.
I am writing about Easter because it is on our doorstep and many of us will be making devilled eggs for this very occasion. However, Easter is not the only time when stuffed eggs are served. I like to eat devilled eggs for breakfast and dinner, and of course I serve them to my guests at parties.
On the blog, you will find several suggestions for stuffed eggs. I have already made eggs stuffed with beetroot, avocado, ham and horseradish, tuna, spinach. This time, I am sharing with you a recipe for eggs stuffed with mushrooms. Devilled eggs with mushrooms are nothing more than eggs filled with a mushroom cream prepared from fried mushrooms, egg yolks, cream cheese and a bit of spices. The mushroom cream does not contain mayonnaise, it is replaced with a little cream cheese. I recommend you this recipe for eggs stuffed with mushrooms, they are really quite delicious.
Ingredients for devilled eggs.
- 250 g mushrooms
- 1 tablespoon of butter
- 1 big shallot
- 4 big eggs
- a pinch of salt
- 1/2 teaspoon of salt
- black pepper to taste
- 1 teaspoon of chopped parsley
- 2 tablespoons of cream cheese e.g. Philadelphia
- 1 teaspoon of lemon juice
How to make devilled eggs with mushrooms.
Hard-boil the eggs in water salted with a pinch of salt. When cooked, cool them down, peel them, cut them lengthwise into two halves, then remove the yolks from each of the halves.
Grate the mushrooms on a large-mesh grater or cut them very finely, then put them in a pan. Add finely chopped shallots and butter. Fry over a medium heat until the water from the mushrooms is completely evaporated. At the end of frying, salt with 1/2 teaspoon of salt and add pepper according to taste. Allow the fried mushrooms to cool down.
Put cold mushrooms, egg yolks, lemon juice, cream cheese and chopped parsley into a plastic container. Blend all the ingredients with a blender to a creamy consistency. Put the finished mushroom cream into a confectionery sleeve and fill each egg half with it. Keep the devilled eggs with mushroom cream in the fridge.
Good to know when making devilled eggs with mushrooms.
I boiled the eggs for 9 minutes, then poured out the boiling water and added very cold water to the pot. I left the eggs for 15 minutes in there to let them cool down, and I peeled them only once they were cold.
If you don’t have a blender at home, you can chop the yolks, mushrooms and parsley very finely with a knife.
Are you looking for recipe for devilled eggs? If so, try our recipe for Devilled eggs with ham and horseradish.