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.
1 tablespoon salted butter
1 cup chopped fresh shiitake mushroom caps
1 tablespoon chopped shallot
6 hard-cooked eggs, peeled
3 tablespoons mayonnaise
1½ teaspoon Dijon mustard
¼ teaspoon kosher salt
fresh chervil leaves
How to Make It
Heat butter in a small skillet over medium. Add shiitakes and shallot; cook, stirring often, until tender and browned, about 6 minutes.
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.
You May Like
Real Simple Newsletters
Get tips, inspiration and special offers delivered to your inbox.