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Great Eggspectations: Mushroom, Shallot and Herb devilled eggs

June 1, 2012

My favourite treats at family picnics growing up were butter tarts and devilled eggs – the healthiest options! I’ve noticed that devilled eggs… along with pickled eggs and, well, pickled everything…have come back in style recently and I’ve been wanting to make some for the last week or so. There’s a downpour outside today and I’m still in my pajamas at 2pm, so it seemed like a devilled egg kind of afternoon. I scoured the internet (meaning  I looked at the first two pages of google search results) for an interesting take on devilled eggs but I couldn’t find much, so I decided to start with what I had in the fridge: mushrooms and shallots. Cooking them with a squeeze of lemon, a dash of cayenne and some fresh herbs gives them a nice kick to balance the rich creaminess of traditional devilled eggs. These would be a great for a picnic, a potluck or an appy at a summer party. They’re also a good rainy day treat!

  • 4 eggs
  • 2 white mushrooms, diced into 5mm pieces
  • 1 small shallot, diced fine
  • 2 1/2 tsp mayonnaise
  • Some parsley and dill, a squeeze of lemon, pinches of
    salt, pepper, cayenne powder and paprika.
  1. Bring a 1/2 pot of lightly salted water to a boil. Place egg on a spoon and gently slide in to water. Let all 4 cook for 15-20 minutes.
  2. Remove from boiling water, place in a bowl of cold water to cool.
  3. Meanwhile, warm some olive oil in a pan and add in shallots, mushrooms, a pinch of salt & pepper, and fresh herbs. Cook for 1-2 minutes, then add a generous squeeze of lemon juice and a dash of cayenne powder. Cook a couple more minutes.
  4. Peel hardboiled eggs (I generally take a fork and tap the egg all the way around the middle, then start peeling. I welcome better suggestions!). Gently slice them in half. 
  5. Carefully remove the yolk and place in a small bowl, add mayo and most of the mushroom mixture (set a few pieces of cooked mushroom aside for garnish). Mix!
  6. Spoon the mixture back into the eggs. Sprinkle with a bit of paprika and garnish with mushrooms and more fresh herbs. 
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