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Deviled Eggs are a classic and versatile appetizer perfect for gatherings or a delicious snack. This recipe adds a flavorful twist with the inclusion of sautéed mushrooms, sharp cheese, and a hint of garlic, creating a rich and satisfying filling.
Ingredients
- Eggs: 6
- Mushrooms (champignons): 150 g
- Hard cheese: 40 g
- Onion: 50 g
- Garlic: 2 cloves
- Mayonnaise: 4-5 tablespoons
- Green onions: 10-15 g
- Salt: to taste
- Ground black pepper: to taste
- Vegetable oil: 1 tablespoon
- Fresh herbs for garnish (optional): to taste
Method
- Cook the eggs: Place the eggs in a pot, cover with water, and bring to a boil. Once the water reaches a rolling boil, cook the eggs for 10 minutes. Remove from heat, drain the hot water, and cool the eggs in cold water for 10 minutes. Peel the eggs and rinse them to remove any small bits of shell. Halve the eggs lengthwise and separate the whites from the yolks.
- Prepare the filling: Dice the onion and clean the mushrooms with a damp cloth. Chop the mushrooms finely. Heat the vegetable oil in a skillet over medium heat. Add the onions and mushrooms, cooking and stirring for about 4 minutes until the mushrooms are tender and the onions are translucent.
- Assemble the filling: Grate the cheese and finely chop the green onions. Grate the egg yolks into a bowl. Add the sautéed mushrooms and onions, grated cheese, and chopped green onions to the yolks.
- Mix the filling: Add mayonnaise, salt, and ground black pepper to the yolk mixture. Mince the garlic and add it to the mixture. Stir everything together until well combined. Taste and adjust the seasoning if needed.
- Fill the egg whites: Spoon or pipe the filling into the egg white halves. Garnish with fresh herbs if desired.
- Serve: Arrange the deviled eggs on a platter and serve immediately or refrigerate until ready to serve. Enjoy your flavorful and creamy deviled eggs!