Mushroom Deviled Eggs

Photo: Randy Mayor; Styling: Lindsey Lower  

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

Yield: Serves 12
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 93
  • Fat: 6.5g
  • Saturated fat: 2.1g
  • Sodium: 149mg


  • 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


  1. Steam eggs in a vegetable steamer 16 minutes; cool slightly, and peel. Slice eggs in half lengthwise, and remove yolks; mash yolks.
  2. 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.
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