Duxelles Deviled Eggs

They may have a sophisticated French name—and a fancy look that puts regular deviled eggs to shame. But “Duxelles” really just means mushrooms and shallots sautéed in butter (yum!). The cooked mushrooms are folded into a creamy egg yolk mixture made with mayonnaise and Dijon mustard. Then, the mixture is spooned back into hard-boiled eggs. For a restaurant-quality effect, transfer the filling into a zip top plastic bag with a snipped corner (about ½ wide), and pipe it into your eggs. If you’re worried about the hors d'oeuvres sliding around while you carry the serving platter, try securing each egg into place with a tiny dot of filling.

duxelles-deviled-eggs
Photo by Greg DuPree
Duxelles Deviled Eggs 3.9 17 5 1
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  • Makes 6 (serving size: 2 egg halves)
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 139.13 calories
    • Fat 11.72 g
    • Cholesterol 193.59 mg
    • Sodium 242.27 mg
    • Protein 6.55 g
    • Carbohydrate 1.28 g
    • Sugar 0.54 g
    • Fiber 0.29 g
    • Iron 0.93 mg
    • Calcium 29.37 mg
They may have a sophisticated French name—and a fancy look that puts regular deviled eggs to shame. But “Duxelles” really just means mushrooms and shallots sautéed in butter (yum!). The cooked mushrooms are folded into a creamy egg yolk mixture made with mayonnaise and Dijon mustard. Then, the mixture is spooned back into hard-boiled eggs. For a restaurant-quality effect, transfer the filling into a zip top plastic bag with a snipped corner (about ½ wide), and pipe it into your eggs. If you’re worried about the hors d'oeuvres sliding around while you carry the serving platter, try securing each egg into place with a tiny dot of filling.

Ingredients

  1. Check 1 tablespoon salted butter
  2. Check 1 cup chopped fresh shiitake mushroom caps
  3. Check 1 tablespoon chopped shallot
  4. Check 6 hard-cooked eggs, peeled
  5. Check 3 tablespoons mayonnaise
  6. Check teaspoon Dijon mustard
  7. Check ¼ teaspoon kosher salt
  8. Check fresh chervil leaves

Directions

  1. Heat butter in a small skillet over medium. Add shiitakes and shallot; cook, stirring often, until tender and browned, about 6 minutes.
  2. Cut eggs in half lengthwise. Transfer yolks to a small bowl; add mayonnaise, Dijon, and salt, and mash with a fork to combine. Fold in shiitake mixture. Spoon filling evenly into egg halves. Garnish with chervil.