Mushroom Deviled Eggs

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Photo: Randy Mayor; Styling: Lindsey Lower 
Yield
Serves 12
Adam Hickman
April 2014
RECIPE BY Cooking Light

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

Ingredients

  • 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

Nutritional Information

  • Calories 93
  • Fat 6.5g
  • Satfat 2.1g
  • Sodium 149mg

How to Make It

Step 1

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

Step 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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