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

Adam Hickman
Recipe by Cooking Light April 2014

Gallery

Randy Mayor; Styling: Lindsey Lower

Recipe Summary

Yield:
Serves 12
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

93 calories; fat 6.5g; saturated fat 2.1g; sodium 149mg.
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