Mushroom Deviled Eggs

Flavorful deviled eggs stuffed with sauteed cremini mushroom, onion and seasoned with mayo, thyme, lemon juice, and chives.

📝 Ingredients

• 5 large eggs
• 2 tablespoons frying oil
• 1 small onion
• 7 oz cremini mushrooms (200g)
• 2 heaped teaspoons mayonnaise
• 1 teaspoon lemon juice (or to taste)
• 1 teaspoon fresh thyme leaves (or a little less dried thyme)
• salt and black pepper (to taste)
• chives (for sprinkling)

👨‍🍳 Instructions

1. 1Hard boil the eggs: place in a small pot, pour boiling water over and cook for 7 minutes, counting from when the water starts to boil (the egg yolk should be mostly set, but just slightly moist in the middle). Transfer the eggs immediately into ice water, peel the shells, cut in half lengthwise with a sharp knife.
2. 2Using a spoon or your fingers scoop out the egg yolks and mash them with a fork.
3. 3Cook the onion and mushrooms:
4. 4Chop the onion into small cubes, mushrooms into thick, 1/4-inch / 5 mm slices.
5. 5Heat a tablespoon of oil in a very large pan, add the onion and cook over low heat for about 7 minutes until soft and translucent. Transfer the onion to a food processor bowl.
6. 6Increase the heat to high, add a second tablespoon of oil and mushrooms, spread them evenly on the pan, cook without stirring for 3 minutes (but be careful not to burn them) and when the mushrooms are well browned, stir and cook for about 7 minutes until tender and browned, transfer to the food processor bowl. It’s important to evaporate the moisture from the mushrooms so that they are properly browned so that the stuffing is not too wet.
7. 7Make the stuffing:
8. 8Pulse the mushrooms and onion in the food processor, they should be chunky, not completely smooth.
9. 9Mix with the egg yolks, mayonnaise and thyme together and season with lemon juice, salt, and pepper to taste.
10. 10Fill the egg whites with the stuffing (you‘ll have a lot of stuffing), sprinkle with chives.
11. 11Enjoy!