Mushroom Deviled Eggs

Mushroom Deviled Eggs Recipe
Photo: Randy Mayor; Styling: Lindsey Lower


Cremini mushrooms and shaved Manchego cheese come together for these delightful Mushroom Deviled Eggs.


Serves 12

Recipe from

Cooking Light

Nutritional Information

Calories 93
Fat 6.5 g
Satfat 2.1 g
Sodium 149 mg


1 dozen eggs
3/4 cup chopped cremini mushrooms
2 teaspoons minced shallots
2 teaspoons fresh thyme
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1 teaspoon butter
3 tablespoons canola mayonnaise
3 tablespoons 2% Greek yogurt
1/2 cup shaved Manchego


Steam eggs in a vegetable steamer 16 minutes; cool slightly, and peel. Slice eggs in half lengthwise, and remove yolks; mash yolks.

Sauté mushrooms, shallots, thyme, salt, and pepper in butter for 4 minutes. Stir mushroom mixture, mayonnaise, and yogurt into yolks. Divide among whites; top with shaved Manchego.