Deviled Eggs Duxelles


I just love mushrooms, so the opportunity to put them in deviled eggs was irresistible. The mushrooms are finely chopped and cooked down for a super-intense flavor. If wild mushrooms are available at your local farmers market, they would be a delicious alternative to standard varieties. The thyme leaves sprinkled on top give this earthy offering a fragrant finish.

Makes 24

1 dozen hard-cooked eggs


6 tablespoons mayonnaise
1 1/2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/2 teaspoon finely minced fresh thyme
1/2 cup Mushroom Duxelles (recipe follows)


1/4 cup Mushroom Duxelles
24 very tiny fresh thyme sprigs

Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the egg white halves on a platter, cover, and refrigerate.

With a fork, mash the yolks to a smooth consistency. Add the mayonnaise, mustard, Worcestershire sauce, and salt, and mix until smooth. (You can also do this in a mixing bowl with a whip attachment.) Stir in the thyme and duxelles.

Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing the filling evenly.

Top each egg half with about 1/2 teaspoon of duxelles and a sprig of thyme.

Tip: I like to use half button or cremini mushrooms and half wild mushrooms, such as morel, porcini, or chanterelle, when in season.

Mushroom Duxelles

Makes about 3/4 cup, enough for 1 recipe

2 cups coarsely chopped white or cremini mushrooms
1 tablespoon butter
2 tablespoons minced shallots
1 tablespoon minced fresh garlic
2 tablespoons dry sherry

In a food processor, pulse the mushrooms until finely chopped. (If you don’t have a food processor, then chop very finely by hand.)

Heat a nonstick 10-inch sauté pan over medium heat. Add the butter and let melt. Add the shallots and garlic, and cook for about 1 to 2 minutes, until soft, but not browned. Then add the mushrooms, and cook until the pan is almost dry and mushrooms have reduced. Add the sherry and let cook down until dry, about 3 to 4 more minutes. Remove from heat and let cool.

Recipe from D’Lish Deviled Eggs by Kathy Casey, Andrews McMeel Publishing

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