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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olamilekan olaiya38
olaiya38-olamilekan68@hotmail.comI'm allergic to mushrooms, so I substituted them with finely chopped bell peppers. The deviled eggs were still delicious!
Sulaiman Hassan
hassansulaiman65@gmail.comThese deviled eggs are a great way to use up leftover mushrooms.
Leul Gebrecherkos
lgebrecherkos93@yahoo.comI love that this recipe uses fresh mushrooms. It really makes a difference in the flavor of the deviled eggs.
Jakariya Ahmed Jakir
j_j62@aol.comThese deviled eggs are the perfect party appetizer. They're easy to make and always a hit with guests.
Awais Aliali
a-a@gmail.comI've made this recipe several times and it's always a crowd-pleaser. The mushroom filling is so creamy and flavorful.
Teb Mama
mama_t8@gmail.comI followed the recipe exactly and the deviled eggs turned out great! They were a big hit at my party.
Debbie Peaster
debbie-peaster49@hotmail.frThese deviled eggs were a disappointment. The mushroom filling was bland and the eggs were overcooked.
Zohaib Jano
zj@yahoo.comI'm not a huge fan of deviled eggs, but these mushroom deviled eggs were actually really good. The mushroom filling was savory and flavorful, and the eggs were cooked perfectly.
Jabir Jabir
jabir12@hotmail.comThese are the best deviled eggs I've ever had! The mushroom filling is so flavorful and creamy.
Heather Marie Burkes
heatherm94@gmail.comI love this recipe for mushroom deviled eggs. It's so simple, but the results are always delicious. I've made them for parties, potlucks, and even just for a snack at home.
ganesh shrestha
ganeshshrestha@hotmail.comThese mushroom deviled eggs were a hit at my last party! They're so easy to make and always disappear quickly.